Panini

Traditionally, this sandwich is made with ciabatta rolls to create one filling, yet not oversized, sandwich.

The fillings can be anything from Caprese-style to chicken and even beef.

Muffuletta

A muffuletta makes excellent use of olive spread or giardiniera, a mixture of pickled vegetables in vinegar.

This chopped topping adds a nice bite to the Muffuletta along with much-needed texture since the sandwich is usually layered with a variety of stacked meats from salami to mortadella.

Porchetta

A porchetta sandwich is a bit like having an entire Thanksgiving meal for lunch, minus the cranberries and stuffing. Traditional porchetta has roasted pork shoulder which has been butterflied to ease cooking as well as boost flavor. It’s cooked with fresh herbs such as rosemary, garlic, and fennel, giving it an unmistakable flavor profile.

Italian Ciabatta

An Italian ciabatta sandwich can encompass a wide variety of things.

However, this would most closely resemble the Italian subs that many people are familiar with, but on a traditional ciabatta roll rather than a hero or plain bread. The meats most commonly used in this sandwich are ham, salami, and occasionally pepperoni.

Chicken Provencal Sandwich Or Wrap

Resembling the colors of the Italian flag, this sandwich (sometimes found in wrap form) brings it all: Roasted chicken, sweet basil pesto, spinach, peppadews or roasted red peppers, and, of course, provencal mustard. The combination of flavors is unreal in a sandwich such as this.

Panino al Prosciutto

The prosciutto in Italy is so excellent that it shines on its own in a sandwich, even though cheese and tomato can certainly enhance it. But to appreciate the glory of the country’s silky cured ham, try it alone on a crusty ridged roll.

Mozzarella di Bufala e Pomodoro

When buffalo mozzarella milk and sweet tomato juice join forces on a sandwich, seeping into the pillowy bread, something amazing happens. Drizzled with olive oil and sprinkled with basil, the result is transcendent.

Puccia

This Apulian classic is made of pizza dough stuffed with meats and cheeses, particularly popular in the town of Lecce.

Lampredotto

Even if you’re squeamish about innards, you have to try this classic Florentine sandwich of roasted cow stomach, which is the city’s quintessential street food. The tripe is chopped and slow-roasted in a flavorful broth with herbs, then topped with a bright salsa verde on a roll.

Panino con mortadella

The black pepper- and pistachio-studded mortadella of Bologna is so flavorful that, as we keep saying about Italy’s meats, it doesn’t need much else. Wildly unlike the packaged bologna you find in American supermarkets, mortadella is a complex, deeply flavorful meat made of heat-cured pork.