The conti roll, or continental roll, is a sandwich popular in Perth, Western Australia. It was originally referred to by local native speakers of Italian as a panino Italiano. Its Anglophone name alludes to continental Europe (as opposed to the British Isles), the source of the majority of its ingredients.

The conti roll has been described as being " ... a singularly Western Australian creation ...", as "... the closest thing ... West Australians have to a regional sandwich," and as part of "... Italy’s contribution to Western Australia’s food culture." It has also been said to be "... a niche item, specific to Perth", although similar creations are available from select outlets elsewhere in Australia.

The time-honoured West Australian sandwich consists of a long bread roll filled with Italian deli meats, cheese, and preserved, antipasti-style vegetables. Another description, courtesy of The Bell Tower Times, is "... a generous bread roll, a variety of deli meats & cheeses and then whatever else you want from the showcase of Mediterranean delights".

Conti rolls can be eaten at any hour. However, the places that sell them are usually open for business from breakfast until late afternoon, and they are popular as lunches, especially for office workers.

Traditionally, the bread roll of a conti roll is crusty and also chewy – preferably a "jaw-tester" facilitating "a mastication marathon" that might even leave "the gums sore after eating". But even in the early days of the sandwich, some customers complained of "lockjaw", and softer bread rolls were created as an alternative. In the 21st century, "... any sort of baguette works ...", and most of the conti rolls sold by Perth's newer outlets tend to be made with soft baguettes.

A good conti roll is said to contain at least three different meats, in combination with the other ingredients. This approach to a sandwich is not traditional to Italian cuisine, which often avoids the mixing of too many flavours. A conti roll, by contrast, attempts to 'have the whole shop in the roll'. Customarily, the meats in a conti roll are coppa, mortadella, and salami. Other meats that might find their way into the sandwich include ham, prosciutto, sopressa, and even jamón ibérico; fussy eaters can specify their desired meat mix. The cheese used might be mozzarella, pecorino, provolone, or Swiss-type.

In a classic conti roll, the ingredients other than the bread, meats, and cheese will be vegetables that have been preserved antipasti- or Mediterranean-style. Typically, they are eggplant, olives, and artichoke, but might include others such as pickled capsicum or sun-dried tomatoes. Some contemporary variations of the sandwich either include or substitute fresh salad vegetables, such as cucumber, lettuce, red onion, or tomato, or other vegetables or concoctions such as aïoli, pickled chillies, dill pickles, roasted paprika, piccalilli, or rocket.

The ingredients in a 21st century conti roll might even include "typical Australian" toppings, such as julienned carrot or beetroot; in 2016, SBS Food suggested that a conti roll with such inclusions would be "Australian-Italian fusion".