There are 20 glorious sandwiches on the menu at Francolini’s, which opened to much fanfare at 3987 Tchoupitlouas Street in mid-July — 14 of them hot, six cold. There are sandwiches piled with prosciutto cotto, mortadella, salami, capicola, prosciutto di Parma, speck, hot and sweet soppressata, and rare roast beef.

There are sandwiches stacked with chicken cutlets, pork and beef meatballs, grilled, thin-sliced chicken, and sweet or hot crumbled sausage. There are vegetarian sandwiches layering portobello mushrooms and roasted red peppers with fresh mozzarella and arugula, and an eggplant parm completing a trio of parm sandwiches that includes chicken and meatball.