'italian sandwiches' on Serious Eats

A Sandwich a Day: Lucky's Puccia in Austin, TX

La puccia is flatbread from the region of Puglia in Italy. Lucky's Puccia bakes each puccia to order, slices them open while still hot and fills them with fresh ingredients. I've never eaten a puccia here I didn't like, but I keep coming back to the namesake sandwich, Lucky's Puccia, which layers juicy slices of prosciutto, fresh mozzarella, stacks of spicy arugula, and gloriously red ripe tomatoes. Some drizzled basil oil and spicy chipotle mayo adds a little moistness. More

A Sandwich a Day: Italian Hero from Ken's Artisan Bakery in Portland, Oregon

Ken's Artisan in NW Portland is reputed as the go-to place for what many consider to be the best bread in Portland. The other Ken's, across the river, is a pizza restaurant and equally stellar. For the westsiders who want to stay in their neighborhood, Ken's Artisan Bakery does pizza every Monday night, and it rocks. Actually, you can't go wrong with anything they bake or make. Largely due to the bread, along with fresh, seasonal ingredients, any sandwich listed on the daily changing blackboard menu is going to be excellent. More

A Sandwich A Day: 'The Caputo' at Tony Caputo's, Salt Lake City

I'd never given much thought to Salt Lake City as an Italian food destination, but Tony Caputo's is a mighty fine Italian market, with any kind of cured meats, cheeses, pastas, tomatoes, and imported goods you can imagine. At the sandwich counter, you can't go wrong with 'The Caputo' ($8.25)—prosciutto, mortadella, and salami layered with provolone, plus lettuce and tomato More

A Sandwich A Day: 'The Pinocchio,' Prosciutto and Sopressata at Alidoro

If you love olives—really love olives—this might be the finest hero you've ever tasted. Meet Alidoro's Pinocchio ($11.25)—a happy heap of prosciutto and sopressata with fresh mozzarella, a sweet red-and-yellow pepper dressing that's made in-house, and the ingredient you actually taste: black olive paste, a tapenade that's insanely salty and earthy and deep, almost pungent enough to overpower the half-inch stack of cured meat. More

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