The Rise of LA’s Italian Sandwich Renaissance

The first bite is a revelation. The schiacciata bread cracks beneath your teeth, its olive oil-kissed surface giving way to layers of salty prosciutto, creamy stracchino, and a whisper of black truffle. It’s simple but deeply satisfying, the kind of sandwich that makes you close your eyes for a second. It feels like something you should be eating on a sun-drenched piazza in Florence—but here it is, in Los Angeles.

This isn’t an isolated moment. Over the past few years, a wave of new Italian sandwich shops has taken over the city, reshaping LA’s casual dining scene. From the highly anticipated arrival of Florence’s famed All’Antico Vinaio to the homegrown efforts of Mamie, Sì Roma, Lorenzo, and Pane Bianco, the city has embraced the art of the Italian panino with an intensity usually reserved for tacos and burgers. But why now? What’s behind this sudden surge? And how do these sandwiches differ from the Italian-American deli staples that have long been part of LA’s culinary fabric?

In Italy, sandwiches are a study in restraint. Regionality plays a crucial role—every corner of the country has its own distinct take, from the thin, crackly schiacciata of Tuscany to the pillowy tramezzini of the Veneto, crustless triangles filled with everything from tuna and egg salad to prosciutto cotto. In Rome, the panino con porchetta is the street-food king, thick slabs of herbed roast pork stuffed into rustic bread. Further north in Emilia-Romagna, piadina—griddled flatbread folded around soft cheeses and cured meats—is a regional specialty.

The Italian-American sandwich, however, tells a different story. Built on abundance, these are the sandwiches of the East Coast delis—foot-long subs, overstuffed with layers of capicola, mortadella, salami, provolone, and “the works.” The Godmother at Bay Cities, LA’s most famous Italian deli sandwich, is a prime example: bold, brash, and piled high, a far cry from the simplicity of its Italian cousins. Both traditions have their place, but the recent boom in LA isn’t about Italian-American excess—it’s about authenticity, craftsmanship, and a return to the roots of the Italian panino.

Why Is This Happening in LA Now?

Some of it can be traced back to the arrival of Eataly in 2017. By creating a fully immersive Italian marketplace—stocked with imported cheeses, cured meats, and fresh breads—it helped cultivate a deeper understanding of authentic Italian flavors among Angelenos. The impact was gradual, but as more chefs and entrepreneurs sought to bring true regional Italian cuisine to LA, sandwiches naturally became a focal point.

Luca Servodio, host of the LA Food Podcast and a native Italian who ate 100 sandwiches in LA in a year, attributes the boom in Italian sandwiches to a mix of social media virality and a gap in the market.

"I think it's success begetting success," Servodio explains. "Instagram and TikTok saw the meteoric rise of places like All’Antico Vinaio, and people wanted to replicate that. At the same time, many LA sandwich spots weren’t quite as traditionally Italian as All’Antico, nor were they as old-school as the city’s classic Italian delis. That left a white space—where new spots could deliver something closer to the authentic Italian experience but still satisfy the American craving for a more over-the-top sandwich."

Pane Bianco, the Los Angeles extension of Chris Bianco’s Phoenix institution, debuted in early 2022 at ROW DTLA, emphasizing beautifully crafted bread as the foundation of its menu. Meanwhile, Sì Roma and Lorenzo California have carved out their own identities, with Sì Roma focusing on toasted sandwiches oozing with prosciutto cotto and stracciatella and Lorenzo elevating fresh, house-made focaccia as a base for Italian fillings. Mamie Italian Kitchen, which opened in June 2024, brought its own take on schiacciata, introducing high-end Italian ingredients to a boutique West Hollywood setting.

Then came All’Antico Vinaio, which arrived in LA in September 2023, first opening on the westside in Venice before expanding to Koreatown in April 2024 and Beverly Hills in 2025. While it wasn’t the first to introduce authentic Italian sandwiches to the city, its reputation and fan base from Florence amplified the movement, drawing massive lines and reinforcing LA’s appetite for simple, high-quality Italian sandwiches. It proved that Angelenos were willing to embrace a different kind of sandwich experience, one that prized ingredient purity over sheer size.

The Bread Factor

Bread, in fact, may be the unsung hero of this entire movement. LA’s growing appreciation for artisan bread has played a major role in shaping this new wave of Italian sandwich culture. Bakers like Nancy Silverton have spent decades elevating the bread scene, from La Brea Bakery to the perfect pizza bianca at Pizzeria Mozza. Evan Funke, known for his pasta, has also dedicated himself to preserving Italy’s bread traditions, showcasing rustic, old-world techniques in his restaurants.

Luca Servodio believes that while Italian sandwiches in Italy are rooted in simplicity, LA’s version has been adapted to suit American expectations.

"Traditional Italian sandwiches are about simplicity—just bread and meat, maybe cheese if you're lucky," says Servodio. "But that might not sell in America, so what if we dress it up with some luxury ingredients and craft an Italian experience tailored to the American palate?"

This focus on bread as a foundation—rather than just a vessel—has given rise to sandwiches where every element matters, where the bread isn’t just an afterthought but an integral part of the experience.

Pop-Ups & Experimental Takes

And it’s not just restaurants leading the charge. Some of LA’s best Italian sandwiches are coming from pop-ups, where chefs experiment with high-end, ingredient-driven takes on the classic panino. Daniele Uditi, best known for Pizzana, has hosted sandwich pop-ups that reflect his deep understanding of Italian flavors and techniques. Others, inspired by Italy’s sandwich culture, have followed suit, using house-made focaccia, hand-sliced meats, and imported cheeses to craft something that feels both distinctly Italian and distinctly LA.

"Every neighborhood, after a while, felt like they needed one of these sandwiches," says Servodio. "Once places like Lorenzo blew up, the rest followed suit, experimenting with high-quality ingredients and unique spins to keep up with demand."

So, is this just another food trend, or is LA on its way to becoming one of the great Italian sandwich cities in America? Given the city’s history of embracing regional specificity—whether it’s tacos, ramen, or pizza—it seems likely that Italian sandwiches are here to stay.

The question now isn’t whether the trend will last, but how it will evolve. Will we see more regional diversity, with Ligurian focaccia sandwiches or Sicilian panelle making their way into the mix? Will more chefs put their own spin on the form, creating something uniquely LA in the process?

For now, the best way to understand this moment is to taste it. Find a sandwich, break the bread, and take a bite.