Tramezzino al Salmone
Cold-smoked Scottish or Norwegian salmon, sheer-sliced under a film of unsalted butter or cream cheese, in a crustless white triangle. The unadorned cured-fish reading on the 1925 Turin form.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Tramezzino al Roast Beef
Rare-cooked cold roast topside, sheer-sliced over a green caper salsa or a Dijon mayonnaise, inside a crustless white triangle. The cooked-beef cousin of the bresaola build.
Tramezzino al Prosciutto Cotto
Soft folded slices of steam-cooked Italian deli ham in a crustless soft white triangle, bound by a thin scrape of mayonnaise: the plain-cotto baseline of the Italian bar case.
Tramezzino al Pollo
The unaccented chicken filling on the 1925 Turin triangle: cold poached breast folded with a lemon-bright mayonnaise, no curry, no apple, no sultana, with a single crisp lettuce leaf.
Tramezzino al Mascarpone
Lombard mascarpone spread thick inside a crustless soft white triangle, paired with smoked salmon and cracked pepper, walnuts and honey, or anchovy.
Tramezzino al Granchio
Mayonnaise-bound picked crab with lemon and white pepper in a crustless white triangle, fresh Adriatic granceola in the Venetian bacaro or canned crab everywhere else.
Tramezzino al Gorgonzola
Lombard DOP blue spread or crumbled into a butter bind, as the whole filling, inside a crustless white triangle. The cheese without nut, honey, or leaf, on the 1925 Turin form.
Tramezzino ai Gamberetti
The plainest seafood reading of the tramezzino case: cool cocktail-style shrimp bound with mayonnaise, no avocado, no tomato tint, just shrimp and bind in a soft triangle.
Tramezzino ai Funghi
A Veneto-bar mushroom triangle filled one of two honest ways: the commercial jar of funghi sott'olio, or kitchen-cooked funghi trifolati. Which a bar uses tells you if it has a stove.
Tramezzino ai Carciofi
The meatless tramezzino: chopped marinated baby artichokes folded with mayonnaise into a crustless soft white triangle, with Parmigiano and lemon optional.
Tarallo Farcito
An Apulian wine-dough ring sawn through its equator and clamped around burrata or stracciatella; fennel and pepper kneaded into the bread itself, the filling kept soft and cold.
Spianata Bolognese
Spianata bolognese: an Emilian salame pressed flat under weight, sliced in broad sheets and folded into a soft crescentina or a warm split tigella across the Po plain.
Speck Sandwich on Schüttelbrot
Brittle Tyrolean Schüttelbrot under loose folds of juniper-smoked Speck Alto Adige IGP; the bread snaps, the cured pork yields. South Tyrol, open-build.
Speck e Formaggio
Speck e formaggio: cold Speck Alto Adige draped over warmed Fontina or Bergkäse in a soft alpine roll, the working-day panino across South Tyrol's bar counters.
Rosetta con Prosciutto
Roman rosetta with translucent prosciutto crudo, Parma or San Daniele DOP, folded loose into the roll's hollow chamber. Bakery counter, sold by weight, gone by noon.
Rosetta con Mortadella
Rome's hollow flower-shaped rosetta roll, papery shell over an air chamber, ribboned loose with pink Bolognese mortadella. Bakery-counter food, gone by lunch.
Porchetta Umbra
Umbrian porchetta with wild fennel flowers (finocchietto selvatico); aromatic and distinctive.
Porchetta Toscana
Tuscan-style porchetta with heavier fennel seed and black pepper; slightly different herb balance.
Porchetta di Ariccia
Porchetta from Ariccia, the most famous porchetta town; IGP protected, known for extra-herbed interior.
Panuozzo
A wood-oven sandwich from Gragnano: a length of Neapolitan pizza dough baked plain until it puffs, then split, filled with mozzarella and a cured meat, and sent back into the oven to crisp and melt.
Panuozzo con Salsiccia e Friarielli
A long pizza-dough loaf baked, split, refilled with grilled Neapolitan sausage and bitter friarielli greens, and returned to the wood oven for a brief second bake. Invented Gragnano 1983.
Panuozzo con Prosciutto e Mozzarella
A Gragnano pizza-dough loaf baked, split, filled and baked again: the mozzarella melts and strings on the second pass while the raw prosciutto goes in last to keep its scent.
Paninoteca
The Italian sandwich counter, not one recipe: a case of cured meats and cheeses built to order, one meat against one cheese against one sharp thing. Milan's 1960s bars made it.
Panino
Generic term for sandwich in Italian; typically on crusty bread or rolls.