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Ftira (Ring Bread Stuffed with Tuna and Capers)
Malta's national food, and what UNESCO listed in 2020 is the craft of making the bread. A sourdough is pressed flat by hand with a hole through the middle and baked, so the finished loaf is two thick crusts with almost no crumb between them. That is the whole point of it. The cut faces are rubbed with a ripe tomato until the bread is stained and wet and then doused in olive oil — and every other sandwich on this site does the opposite. A jambon-beurre butters the bread edge to edge to keep the filling's moisture out of the crumb. A ftira lets the moisture in on purpose.
