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!

Panino con Violino di Capra

Cured goat leg shaped like a violin; held and sliced like playing a violin, intense gamey flavor.

Panino con Verdure Grigliate

Grilled vegetables (zucchini, eggplant, peppers) on bread with olive oil.

Panino con Ventricina

Ventricina (spreadable or sliceable salami with sweet and hot peppers); varies by area—soft in Abruzzo, firmer in Molise.

Panino con Ventricina Vastese

Ventricina from Vasto; sliceable, with large pork pieces visible.

Panino con Ventricina Teramana

Soft, spreadable ventricina from Teramo province.

Panino con Tuma

Very fresh, unsalted sheep's cheese; the first stage of pecorino-making.

Panino con Tonno

Tuna (usually canned, in olive oil) on bread.

Panino con Tonno e Fagioli

Tuna with white cannellini beans, olive oil, and onion; Tuscan salad as sandwich.

Panino con Tonno di Favignana

Tuna from the Favignana mattanza (traditional tuna hunt); premium quality.

Panino con Toma Piemontese

Toma Piemontese DOP (semi-hard cow's milk cheese); varies from mild to sharp with age.

Panino con Testa in Cassetta

Head cheese (coppa di testa) Ligurian style on bread.

Panino con Tartare di Manzo

Raw beef tartare on bread; premium preparation.

Panino con Taralli

Taralli (ring-shaped savory crackers) sometimes crushed on sandwiches for crunch; or eaten alongside.

Panino con Taleggio

Taleggio DOP (washed-rind, soft, pungent, creamy cheese from Val Taleggio); strong aroma, mild taste.

Panino con Supplì

Supplì (fried rice croquette with tomato sauce and mozzarella that strings like telephone wires) in bread; carb-on-carb.

Panino con Strudel di Mele (Apfelstrudel)

Apple strudel as sweet sandwich filling; unusual but possible.

Panino con Stracciatella

Stracciatella (shredded mozzarella in cream, burrata's interior) on bread.

Panino con Stracciatella e Alici

Cool stracciatella, the cream-loosened curd from inside a burrata, against two or three whole salt-cured anchovies on grilled ciabatta. Milk meeting brine, two finished things on one piece of bread.

Panino con Stracchino

Stracchino/crescenza (soft, spreadable, mild cheese) on bread.

Panino con Stigghiola

Grilled lamb or goat intestines wrapped around green onion, on bread; intense, charred street food.

Panino con Speck di Sauris

Smoked speck from Sauris; local specialty.

Panino con Speck Alto Adige

Speck Alto Adige IGP (smoked, dry-cured ham); juniper-scented, smoky, distinct from prosciutto.

Panino con Soprassata Toscana

Soprassata toscana is a cooked pork head cheese, not the southern salame its near-twin name suggests: a jellied terrine sliced thick onto saltless Tuscan bread.

Panino con Soppressata

Soppressata (dry-cured salami, often spicy in Calabria); coarse-ground, flattened shape.