Panino col polpo is a traditional Italian 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.

Mozzarella in carrozza (lit. mozzarella in a carriage) is an Italian fried sandwich that's especially popular in Campania, although it's eaten in various parts of Italy. The sandwich is made with crustless, slightly stale bread, mozzarella cheese (ideally di bufala variety), flour, milk, and beaten eggs.

Apart from this version, there's also a version with added anchovies. Once assembled, the sandwiches are dipped in flour and cold water (so that the cheese doesn't leak out), then in the beaten eggs, and they're finally fried until nicely browned and crisp on the exterior. 

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. 

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.

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.

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. 

Tramezzino is a popular Italian triangular sandwich made with chewy, crustless white bread and various fillings such as mayonnaise, tuna, prosciutto, and cheese. It is believed that the first tramezzino was invented in 1925 at Caffè Mulassano in Turin.

It soon became incredibly popular, especially in Venice, where it's often enjoyed with a glass of Spritz. Today, there are numerous varieties of tramezzini, and they can be found in cafés throughout Italy, although pre-packed varieties that can be bought in supermarkets are also quite common. 

Tramezzino Piemontese is a type of tramezzino sandwich made with soft pancarré triangles that are filled with various ingredients. The tramezzino was invented by Angela De Michelis and her husband Onorino Nebiolo in 1926, who decided to serve their take on English and American tea sandwiches at their Caffé Mulassano in Turin.

Initially, tramezzino Piamontese was filled with butter and anchovies, while the bread was not toasted and was crustless. Today, at Caffé Mulassano, there are about 30 different types of tramezzino. The most popular ones are the tramezzino with lobster, the one with truffles, the one with veal in tuna sauce, and the one with bagna cauda. 

Tramezzino Veneziano is the Venetian version of the famous tramezzino sandwich. The sandwiches are made with two thin, soft, and triangular slices of crustless white bread that are generously stuffed with rich fillings, resulting in a puffy and domed shape that looks similar to a smile.

Mayonnaise is always used as a base, accompanying classic fillings such as tuna and hard-boiled eggs, ham and mushrooms, ham and cheese, mozzarella and tomatoes, or rocket and crab or shrimp. Modern versions also exist, such as salmon and avocado.

The humid climate of the city keeps the Venetian tramezzini extremely soft.