Today I’m not offering you a real recipe but a fresh, versatile, super practical preparation, perfect for all seasons, particularly in summer when it’s too hot to turn on the stove and you want to eat something cool or cold without sacrificing flavor. I’m talking about sandwiches, or ‘tramezzini’, filled (in this case) with crescenza and tomatoes, easy and quick to make. As I mentioned earlier in the article, sandwiches are versatile because they can be filled with anything we like, making them different according to tastes and dietary needs. We can use white or whole wheat bread, traditional or gluten and lactose-free. We can create vegan, vegetarian, meat, fish sandwiches, with boiled eggs, and so on. To make them even tastier and more enjoyable, moist and soft just right, the slices of bread can be covered with a thin layer of mayonnaise or another sauce, yogurt-based, with or without eggs, lactose-free, spicy, etc…. Finally, they are practical because we can enjoy them at home, or take them with us to work and in our free time.
Within the blog, in the category called “Salse e sughi”, you will find a substantial collection of savory sauces and creams (in addition to sweet ones) with which to enrich your sandwiches and more. Below you will find the link to the category in question.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 12 slices rustic bread or sandwich bread
- 8.8 oz crescenza cheese (also lactose-free)
- 4 large salad tomatoes
- to taste salt and pepper
- to taste mayonnaise (or other accompanying sauce)
- spices as desired
Tools
- 1 Container
Steps
Wash the salad tomatoes (I prefer oblong ones for practicality), slice them to the thickness you prefer but not too thick or too thin.
If the bread is not sliced, cut the slices you need.
Spread a thin layer of your favorite sauce inside all the slices (it should not be liquid but creamy and firm, to avoid spilling).
Fill 6 slices of bread with two or three slices of tomato, add the crescenza (or other cheese like mozzarella, fior di latte, robiola, squaquerone, etc.), any spices if you like (such as basil, chives, fresh oregano), a pinch of salt and pepper if needed, cover with the other six slices of bread and you’re done. Our sandwiches with crescenza and tomatoes are ready.
If the sandwiches are not to be eaten immediately and to prevent the bread from getting too wet, wrap them in a paper bag that will help absorb excess moisture (your choice to wrap them all together or individually, based on your habits and needs) and then place the bag(s) in an airtight container in the fridge until it’s time to enjoy them.
Bon appetit
