If you also love finger food bites that impress without complications and disappear from the tray in no time, then I suggest you try these sandwiches with green cream! Soft, fresh, and full of flavor, they are perfect for a buffet, a savory snack, a hearty aperitif, or a quick lunch. For the filling, I chose a delicate spinach cream enriched with grilled zucchini. All on slices of white soft bread. But let’s not waste any more time… invite some friends so you can try them immediately!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sandwiches with Green Cream
- 10.5 oz sandwich bread (6 long slices)
- 3.5 oz robiola cheese
- 1 oz spinach (fresh – baby spinach)
- 0.9 oz Genoese pesto
- 0.7 oz Grana Padano cheese, grated (or Parmesan)
- 8.8 oz zucchini (net weight after cleaning)
- mayonnaise
- extra virgin olive oil
- salt
- black pepper
Tools
I prepared the green cream for these sandwiches with the Thermomix, but you can make it with any other mixer.
- 1 Mixer (I used the Thermomix)
- 1 Spatula small
- 1 Mandoline
- 1 Grill pan
- 1 Electric knife
Preparation of Sandwiches with Green Cream
Wash the spinach well, dry them by patting with a cloth or paper towel and place them in the bowl. Finely chop for 5 seconds at speed 7. Gather the chopped spinach towards the center of the bowl and chop again for 3 seconds at speed 7. Repeat a third time for 3 seconds at speed 7.
Then, add the robiola cheese, pesto, grated cheese, and a tablespoon of oil and blend for 10 seconds at speed 5. Gather the cream towards the center and repeat for another 7 seconds at speed 6. You should obtain a smooth cream.
Finally, taste the cream and adjust with salt and pepper. Mix for 3 seconds at speed 3, then transfer it to a bowl and add more oil if it’s too thick. Place it in the refrigerator while you proceed with the rest of the preparation.
Trim the zucchini (I used a large one), wash it and slice it thinly lengthwise with a mandoline.
Heat a grill pan well, slightly oiled, and grill the zucchini on both sides.
Spread a thin layer of mayonnaise on a long slice of white bread, lay a layer of green cream on top, and finish with a layer of grilled zucchini.
Repeat this sequence a second time: bread + mayonnaise + green cream + grilled zucchini. Finish with a slice of white bread.
Transfer this bread rectangle to a tray and place it in the refrigerator for fifteen minutes with a small weight on top. I placed a not-too-heavy cutting board on it. This way, the bread will compact slightly, making it easier to cut.
After this resting time, you can cut the sandwiches. I recommend doing this with an electric knife that won’t squash the layers and will allow you to make a clean cut, achieving neat edges. Unfortunately, a regular knife often “tears” this delicate bread. Another tip is to clean the blade every 2/3 cuts to avoid dragging cream and dirtying the edges.
My bread rectangle measured 9.5 inches by 4 inches. So I obtained small rectangles of 2.4 inches × 2 inches. Eight sandwiches per rectangle; 16 sandwiches in total. If you prefer, you can cut each small rectangle into two small triangles. I did so with a few.
The sandwiches with green cream are ready to be served. If you prepare them in advance (which is usually the case), cover them well with plastic wrap and keep them in the refrigerator until just before serving. Enjoy! Paola.
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