Sandwiches and Wraps

France

Pan bagnat is a specialty sandwich of Nice, consisting of a round bun with a crispy exterior and a soft interior that is filled with Ni&ccedil;oise salad, another signature dish from Nice. When translated, the name of the sandwich means bathed or wet bread, since the idea is to leave the sandwich rest in the refrigerator after the preparation in order for the flavors to soak into the bread. The root of the name comes from the Italian pane bagnato, due to the influx of Italian immigrants to Nice in the 19th century. Flavorful and easy to prepare, pan-bagnat remains a lunch staple both in Nice and throughout France.

Pan bagnat

Pan con bistec is a traditional sandwich originating from Cuba. Although there are many versions, and the preparation varies from one restaurant to another, it's usually prepared with toasted Cuban or French bread, sliced beef steak, grilled onions, tomatoes, potato sticks, and lettuce. In some places, it's not uncommon to see mayonnaise and ketchup in the sandwich as well. Sour orange juice or lime juice are often used as a marinade for the steak and onions. Regarding the beef, flank, top round, or rib eye steak can all be used in the sandwich, or any other part that can be cut into thick slices. The meat is sometimes additionally flavored with cumin, oregano, or garlic powder.

Pan con bistec

United States

Pan con minuta is a Cuban-style sandwich originating from Miami. It's made with a combination of Cuban bread rolls, onions, tomatoes, a tangy tartar sauce, and fish such as snapper that's fried in batter. The unique thing about this sandwich is the minuta part, which refers to the butterfly cut. Once breaded and deep-fried, the fish is placed into the sandwich with its tail intact, so that it sticks out, and it's then topped with chopped tomatoes, onions, and sauce.

Pan con minuta

Pan con pejerrey is a Peruvian sandwich made with breaded and fried pejerrey fish (Peruvian silverside) as the main ingredient. The fish is placed into round bread rolls with lettuce, salsa criolla, aji amarillo sauce and mayonnaise. This sandwich is considered a poor man's delicacy because it's inexpensive, yet flavorful and nutritious.

Pan con pejerrey

Pan con relleno is a traditional sandwich originating from Peru. The key ingredient in the sandwich is relleno, a typical Peruvian blood sausage that can be replaced with any type of blood sausage. In order to prepare the sandwich, yellow chili peppers are saut&eacute;ed in oil with the pork relleno, mint, and sugar. The combination is seasoned with salt and pepper, then cooked on low heat. Sweet potatoes are saut&eacute;ed in a separate pan in oil until very crisp. Finally, the sweet potato slices and the relleno mixture are tucked into a split bread roll and the sandwich is ready to be enjoyed.

Pan con relleno

Pan con timba is a traditional sandwich originating from Cuba. In order to prepare this specialty, guava paste should be sandwiched between layers of Swiss cheese and bread. The sandwich is prepared with a combination of sandwich rolls, guava paste, Swiss cheese, and butter. The bread is sliced lengthwise, then topped with butter, Swiss cheese, and guava paste slices. Another layer of cheese is added on top and the sandwich is then closed, buttered once again, and placed on a griddle, then cooked until golden brown on both sides. If properly prepared, the cheese should melt, and the sandwiches are then served hot.

Pan con timba

Italy

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Pane cunzato, which translates to "seasoned bread" in Sicilian dialect, is a traditional Sicilian cocina povera sandwich made with rustic Sicilian bread, dressed with a combination of ingredients typically including extra virgin olive oil, fresh tomatoes, anchovies, oregano, salt, and sometimes slices of cheese like caciocavallo or mozzarella. Some variations might include capers, olives, and other fresh herbs. This dish is often enjoyed as a quick lunch or snack, particularly in the summer months when the ingredients are at their peak of freshness. 
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Pane cunzato

These delectable chickpea fritters are believed to have been introduced to Sicily by the Arabs who dominated the area between the 9th and the 11th century. Today, panelle are one of the most popular street foods on the island, especially in Palermo where they are traditionally served in a round bun with sesame seeds on top. Best enjoyed warm, the crunchy fritters are typically drizzled with lemon juice and, for a more substantial snack, they can be topped with fresh ricotta cheese.

Panelle

A staple street food in Palermo, this simple sandwich comprises of a soft vastedda bun that is filled with strips of fried calf&rsquo;s spleen and (occasionally) lungs. The star ingredient is the meat and the basic version, known as schettu, is only topped with a squeeze of lemon juice, while the only available other option is maritatu, which includes a topping of shredded caciocavallo cheese. Believed to have originated in the 15th century, the sandwich is a favorite among the locals, but also a must-try delicacy for anyone who visits Palermo. It is typically sold by street vendors scattered throughout the city.

Pani ca meusa

Panin de porzina con senape e kren is a type of panini made with porzina, mustard, and grated horseradish, which are tucked inside a rosetta bread. It is a specialty of Trieste, a town in northeast Italy that is a medley of Latin, Slavic, and German influences. The main ingredient porzina (or porcina) is a boiled pork collar (Italian coppa and spalla cuts) that is prepared by hours-long cooking in a mixture of water, pepper, bay leaves, and white wine.

Panin de porzina con senape e kren

Panino col polpo is a traditional sandwich originating from the Bari area. This simple sandwich is made with a combination of octopus, bread rolls, olive oil, parsley, salt, and black pepper. The octopus is washed, brushed with olive oil, and grilled slowly over embers while being brushed with a mixture of olive oil, salt, pepper, and parsley as it cooks. Once done, the octopus is placed into a split bread roll, and the sauce is drizzled over the top of the octopus. This tasty sandwich is common during Apulian festivals and it can often be bought on street stands.

Panino col polpo

Panino con la porchetta is a popular type of sandwich from central Italy made with slices of porchetta that are tucked in between two slices of homemade bread. The sandwich is especially popular among Italian-Americans and in Rome, with both Umbria and Lazio claiming to be the birthplace of its main ingredient, porchetta. Traditionally, no other ingredients are needed, as porchetta is very greasy and has lots of herbs and seasonings, which is also why homemade bread is preferred since it soaks up the fat from the meat well without falling apart. Also, the crispy skin on the porchetta should not be removed. However, there are variations that include other ingredients, most typically cheese and different sauces and are made with various kinds of bread, like ciriola, ciabatta, and rosetta.

Panino con la porchetta

Panino con mortadella is an Italian sandwich that has mortadella as its main ingredient. There is no set recipe, and there are many variations. The bread can be any kind of bread, but most often, you will see rosetta, a bulbous, slightly hollow bread perfect for holding the filling, focaccia, and ciabatta, or, if in Rome, pizza bianca. As far as filling, as stated earlier, it can be a mortadella-only filling, but it will usually have additional ingredients, typically some kind of sauce, cheese, and vegetables.

Panino con mortadella

Panino con salsiccia e cipolla is a classic Italian sandwich featuring grilled or pan-fried Italian sausage (salsiccia) and caramelized onions (cipolla), served on crusty bread such as ciabatta or a soft sandwich roll. The bread is often toasted for added texture, while the onions are saut&eacute;ed until sweet and rich, sometimes enhanced with balsamic vinegar or wine for extra depth. Optional additions may include roasted peppers, melted cheese like provolone or mozzarella, or simple condiments such as mustard or tomato sauce, though the focus is typically on the bold flavors of the sausage and onions. This hearty sandwich is a staple of Italian street food, commonly enjoyed at festivals, outdoor markets, and casual gatherings, celebrated for its simplicity and reliance on high-quality ingredients to deliver a satisfying and flavorful experience.

Panino con salsiccia e cipolla

Panino con straccetti di cavallo is a traditional sandwich featuring thin strips of horse meat, popular in regions like Apulia and Sicily, where horse meat is part of the local culinary heritage. The straccetti di cavallo are tender slices of meat, often marinated with olive oil, garlic, and rosemary, then quickly cooked over high heat to retain their flavor and juiciness. Served on a rustic Italian roll or ciabatta, the sandwich is typically accompanied by saut&eacute;ed onions, fresh arugula, grilled vegetables, or a drizzle of olive oil. Some variations include spicy sauces or mustard for added zest. The result is a rich, savory sandwich, with the slightly sweet and gamey flavor of horse meat complemented by the fresh, aromatic ingredients. Often enjoyed as street food or a casual meal, this panino offers a taste of Italy's diverse and regional culinary traditions.

Panino con straccetti di cavallo

Panino Friulano is a type of panini from Friuli-Venezia Giulia that consists of homemade bread, prosciutto San Daniele, and slices of Montasio cheese. The sandwich can also have additional ingredients such as arugula and green pea cream.

Panino Friulano

Panonta is a multi-layered sandwich that&rsquo;s one mammoth of a meal given it&rsquo;s made with a large loaf of homemade bread, which is sliced, then brushed with bacon grease or lard, and layered with various ingredients, typically fried bacon, sausages, peppers, frittata, grated cheese, garlic, and parsley. The sandwich is present in Abruzzo, Molise, and parts of Lazio, while the name comes from the phrase pane unto, meaning greased bread. It was created for practical reasons so that shepherds and farmers had something easy to carry that could sustain them while working long and hard in the mountains or the countryside. As far as variations go, the one from the town of Miranda is especially popular and prized.

Panonta

Panonta di Miranda is a traditional sandwich from the Molise region of Italy, specifically from the towns of Miranda and Roccasciura. It&rsquo;s a high-calorie, layered dish traditionally made with pork sausage, bacon, red peppers, and a fried omelette packed into a homemade loaf of bread (pagnotta). Often prepared the day before to allow the bread to soak up the rich flavors, panonta is commonly eaten during the Feast of Saint Lucia or on harvest days as a laborer's breakfast. Variations may include local cheeses and cured meats.

Panonta di Miranda

Panontella is a traditional snack or sandwich originating from Rome. It's made with a combination of bread (usually casareccio), pancetta, guanciale, salt, and pepper. The pancetta and guanciale are sliced, folded into small cubes, skewered, seasoned with pepper, and then broiled or grilled over medium heat. The bread is sliced in half lengthwise and the skewers are blotted with the cut sides of the bread every now and then. The crumb is pressed so that it absorbs the tasty juices. The process is repeated until the guanciale and pancetta are browned. The bread is then cut into slices, topped with the pieces of meat, seasoned with salt, and served piping hot.

Panontella

Panuozzo di Gragnano is an Italian sandwich, a sort of large oval-shaped bread or panino that can be filled with various ingredients. It was in 1983, in a small town near Naples called Gragnano, that this specialty was created by Giuseppe Mascolo, whose family has been the exclusive owner of the registered trademark Panuozzo since 1996. Made with simple pizza dough, the bread is baked in a wood-fired pizza oven, and it is then sliced lengthwise before all the desired ingredients are tucked inside. Then comes the final touch - a second, brief time spent in the oven - a step which gives the bread its distinctive crispy exterior and allows for the filling to blend perfectly with the bread. Although the original filling consisted of pancetta, mozzarella, and arugula (rocket), nowadays, the choice for panuozzo stuffing is limitless, offering a wide range of both savory and sweet stuffings depending on the customer's choice. Typical ingredients include different varieties of Italian cheese such as provolone, smoked buffalo mozzarella, or Grana Padano, Italian meat products, polpette (meatballs), mushrooms, salsiccia and friarielli (sausage and broccoli rabe), and vegetables, while the sweet versions usually contain Nutella, gelato, nuts, and powdered sugar.