From street food to fine fare, the sandwich has come a long way! Now, in this deliciously appealing die-cut cookbook, Mario Grazia, chef at the Academia Barilla, presents 50 extraordinary sandwiches. These unique creations range from Ciabattina with Breaded Chicken Cutlet, Tomato Sauce, and Mozzarella to Tramezzino with Salmon, Trout, Potato, and Hard-Boiled Eggs. Follow these recipes or use his combinations—like Olive Semolina Bread with Caciotta, Eggplant, and Sun-dried Tomatoes—to inspire your own signature sandwich.
