MAIN INGREDIENTS
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.
Panonta is a multi-layered sandwich that’s one mammoth of a meal given it’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.
MAIN INGREDIENTS
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.
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