The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aļoli on ciabatta buns accompanied with herb-strewn fries.
These simple broccoli rabesausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
These crisp mini-sandwiches are deep-fried and filled with molten cheese.
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