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You can grill, slow cook, and sloppy joe your way to a great sandwich with these recipe ideas: get fancy with fresh cheese and vegan mayo, pop yesterday’s grilled zucchini on toast, or whip up preserved tomatoes on wholemeal bread.
- CICCIO SULTANO DRIED CHERRY TOMATO
- MURAGLIA EXTRA VIRGIN OLIVE OIL IN RAINBOW JAR
- MATTEO BERTOLI SAFFRONAISE
- IL BORGO DEL BALSAMICO VINEGAR
- BARBERO CLASSIC HAZELNUT
- ZUCCHINI
- BURRATA
- MORTADELLA & PARMA HAM
- 10 MINUTES
- Serves 3
- Created by Keti and Cate
Ingredients for this recipe
SANDWICH 1: ZUCCHINO
Zucchini, Matteo Bertoli Vegan Saffron Mayo, Ciccio Sultano Tomato Paste
Tasty recipe with a touch of acidity from the tomato paste, rounded up by the distinctive aroma of the saffron mayo. Zucchini to lighten the palate.
Tasty recipe with a touch of acidity from the tomato paste, rounded up by the distinctive aroma of the saffron mayo. Zucchini to lighten the palate.
SANDWHICH 2: PREGIATO
Parma ham, Parmigiano, Artichoke Cream, Il Borgo del Balsamico Vinegar
Journey through Emilia Romagna, telling a story of ancient tradition handed down through generations. Three most loved products: the King of cheese, Parmigiano Reggiano, Parma ham aged 24 months and Balsamic vinegar. Artichoke cream completing an unforgettable mix.
SANDWICH 3: PREGIATO
(Mortadella, Burrata, Barbero Hazelnut)
Combination of delicacies from Italian gastronomy: fine hazelnut from Alba, fresh Burrata cheese and Mortadella, the queen of salumi.
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