Those who want to take on a franchise opportunity for an Italian sandwich shop should bear authenticity in mind. Doing this can help attract customers and boost your sales. You might ditch the “Italian Deli” slant if you don’t because people nowadays are picky, especially with the available information on the Internet and more opportunities to go abroad and taste the real thing. You’d want to use real Italian bread for your shop and have options to choose from.
Here are several types of Italian bread that are used in making sandwiches. They may be a bit costly, but the price and taste are always worth it. Not only will you enhance your menu with them, but you can also win over more customers.
Ciabatta is synonymous with Italian sandwiches. It is arguably the most popular type of Italian bread for sandwiches. It is soft and chewy. Usually long and flat, this bread is made of wheat flour. It is seasoned with olive oil, salt, and yeast. It also tastes terrific when dipped or covered in pasta sauce or cheese.
This type is also commonly used in sandwiches. Very similar to pizza dough, focaccia is often seasoned with olive oil, salt, and herbs. It is high gluten and traditionally used for paninis.
Made of flour, olive oil (some opt to use lard), water, and salt, piadina is a simple flatbread used as a base for crepe-like treats, similar to those sold in nearby France. It is best filled with Italian cheeses, butter, or fruit jams.
Pane di Laterza
Long and slender, it has a hard outer crust but is tender and chewy inside. The contrast turns it into a delightful treat. Laterza is named after the Italian municipality where it came from. It is made from a unique flour called durum and mixed with water, salt, and sourdough.
Found all over Italy, this type of bread varies from region to region. It is commonly used as appetizers for meals, although it is also used in making sandwiches.
Also called michetta, Rosetta bread is soft and hollow and made with durum. Though commonly dipped in olive oil or smeared with butter, it can be served as for light sandwiches with butter and jam inside or even cheese.
Friselle is probably the closest Italians have to doughnut sandwiches since they are rings of durum dough with empty centers. It takes a while to make friselle. The process involves baking it twice, dipping it in cold water, pressing it to remove excess water, and covering it with a variety of ingredients of your choice, which may include olive oil, tomatoes, capers, salt, and pepper. It can also be dried and served alongside cherry tomatoes. This bread originates from the Puglia region of Italy.
Pane di Matera
Just like the Laterza, the Pane di Matera works in contrasts: hard on the outside, soft inside. It is lighter than it looks and conical in shape. It goes well with butter.
There are plenty of others, but the types above are the most popular ones. Research as much as you can, but you can play around with the Italian ingredients within your reach. The taste will be as authentic, and your customers will be enticed to come back for more.