Today I am not suggesting a real recipe but a quick and tasty lunch idea, that is, filled sandwiches, specifically sandwiches with salami, provola, and tomatoes. They are very practical, a delight to enjoy at the office, beach, or a picnic. They are very easy to prepare and can be enhanced and personalized with spices, mayonnaise, Greek yogurt, etc. To make these delicious sandwiches, we can use what we already have at home such as sandwich bread, or either white or whole grain bread, even gluten-free. To add an extra touch, we can quickly grill the bread slices. Below, I leave you some fluid yogurt-based sauces, fresh and perfect for accompanying filled sandwiches. In addition, you will find many other recipes for sauces or creams with a thicker consistency on the blog, to give an extra touch to our fillings, not only for sandwiches.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 8 slices bread (even gluten-free)
- 2.5 oz salami (or other preferred cold cuts)
- 5.3 oz provola
- 2 salad tomatoes (large)
- to taste sauce or cream (optional)
Steps
Wash and slice the tomatoes into rounds, allowing excess vegetable liquid to drain.
Thinly slice the provola (you can use either fresh or semi-aged) and drain any whey.
Optionally, grill the bread slices on a hot grill for a few minutes.
Grill the bread on both sides for a few seconds.
When the bread slices are ready, finally add the salami and tomatoes and enjoy them accompanied by a good glass of cold beer or with this delightful non-alcoholic drink, perfect also for children or teetotalers.
If not consuming right away, wrap our sandwiches with salami, provola, and tomatoes in baking paper and then seal them very well in plastic wrap and store them in the fridge until ready to eat, perhaps passing them through the oven or microwave.
Extra idea. While the bread is still on the grill, we can place the slices of provola on top to make them meltier.
Bon appetit
