Vegetarian Piadina Sandwich with Variations

This Vegetarian Piadina Sandwich highlights the creamy texture of fresh mozzarella cheese, aromatic arugula & juicy tomatoes. This post also includes sweet and savory variations that can be made with this Italian flatbread. 

There is no denying that Italian finger foods make some of the best appetizers, snacks and light meals.

What is more impressive is the huge range of possibilities  -arancini, tomato bruschetta, chicken spiedini, chickpea fries, to name but a few.

But what if I told you that some of these Italian appetizers can make for some simple dinner meals as well.

Take for example the piadina (pronounced PEE-UH-DEE-NAH).

As you may know, this Italian flatbread, also referred to as piada, originates from the picturesque Romagna region of Italy, in the Central-North area. 

I’ve already shared how easy they are to make.

Today, I am sharing one of my favorite fillings, as well as a few variations.  You will quickly realize that there are indeed endless possibilities. These can be either sweet or savory fillings. 

Just think of this flatbread as your canvas… and create!

 

Mise en place

The first thing we need to do is make the piadina dough. (Follow the link for a step by step photo tutorial)

Since we are going to stuff the flatbread after it is cooked, but while still warm, it is important to have the fillings ready.

While waiting for the dough to rest for 30 minutes, let’s prepare the fillings.  

Fresh mozzarella cheese: Take out the cheese from the refrigerator, drain, slice and set it aside. You need about 6 ounces to garnish 4 piadina. 

Arugula: Rinse and spin dry about 2 cups to remove all moisture. 

Tomatoes: Rince and dry 2 medium-sized tomatoes. Slice uniformly and set aside. 

How to make this piadina sandwich

Once you cook the piadina, and while they are still warm, evenly layer the arugula, the sliced tomato and fresh mozzarella over half of the flatbread.

Fold the dough in half and serve immediately.

Eat as you would any sandwich. No utensils required.

It truly is the ultimate finger food!

 

Favorite piadina fillings

A traditional piadina sandwich consists of cured meats (prosciutto), fresh cheese (squacquerone) and of course arugula. 

Here are some other savory options: 

• grilled vegetables
• cooked greens (Swiss chard, rapini, spinach, broccolini, etc… )
• roasted peppers 
• ricotta
• fresh greens (romaine lettuce, micro-greens, etc…)
• sprouts (definitely non-traditional but adds so much texture)

The following is for those that have a sweet tooth:

• honey
• jams or jelly
• fruit butter such as plum, apple, or pear.
• almond butter
• chocolate hazelnut spread

As you can see, you can fill your piadina with just about any combination of food – you are truly only limited by your own imagination.

Tips

• There is an idle time of 30 minutes while you wait for the dough to rest. 
• Prepare your favorite fillings while the dough is resting.
• It is best to fill and fold this flatbread while still warm and pliable. The flatbread hardens as it cools. 

Recipe origins

This popular Italian street food sandwich was not the food of my childhood. 

We did, however, have our share of panini and focaccia sandwiches. These would often be filled with salumi that my dad would make -prosciutto, capicola, salami, to name but a few. 

When I first came across a piadina Romagnola recipe in the magazine La Cucina Italiana, I instantly knew I had to try it. That was over 30 years ago. 

This Italian flatbread, filled with various fillings, was an immediate hit with family and friends. It still is to this day. 

I hope you get a chance to try it!

Enjoy!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this piadina wrap, I would love to hear about it in the comments below and be sure to rate the recipe!

This post was originally published on April 10, 2016, and republished on May 8, 2020 with updated content and photos. Thanks for sharing!