Everyone on a trip, but with the right sandwich – Italian Cuisine

Everyone on a trip, but with the right sandwich


At the lake, at the sea, in the mountains or in the countryside. Dreaming of a trip out of town is legitimate more than ever in these spring days and you will smile at the thought that when we talk about trips, the first thing we at La Cucina Italiana think about is: what do we eat?
And if sometimes the gastronomic itinerary is well delineated between one trattoria and another, in other cases what is needed is a bit of organization. And this is where we talk about one of our favorite packed lunches: the sandwich!
Greedy, simple, easy to carry and always good is the perfect idea to avoid searching for lunch at the last minute or to settle for proposals from the kiosks that are on the street. But since we want to treat it like a real lunch, let's review the basic rules to make it succulent at the right point:

The bread

The basic ingredient is often underestimated. Instead it is very important: it must be fresh, crunchy and it is important to buy it the day before our excursion. Secondly it is important to choose it based on the ingredients we will use for the filling. To avoid mistakes, orient yourself on a classic bread like ciabatta. If you like very soft rolls, opt for oil rolls.

The portions

When you move, you want to eat. To create fun breaks, find the right excuse to take a break or even because being outdoors puts a healthy appetite. Then play ahead and pay a portion for each participant on the trip. Unluckily, you will bring what remains at home.

The balance

When preparing a small hand you run the risk of eating something dry or excessively soaked. So it is important to balance the ingredients by playing with the different textures and treating them with cunning. mozzarella for example, which tends to release a lot of water, must be cut and drained in advance to prevent it from wetting the bread with its milk. In the same way you will treat the tomatoes.

The sauces

Sauces yes or no sauces? Let's say they are mandatory when the stuffing is not rich or moist enough. To avoid the fast food effect, however, we advise spreading just a veil on the top and inside!

And now … it's time to think about recipes! Here our favorite sandwiches to take on a trip.

French burger
Vegetarian sandwich with tofu
Shrimp and egg sandwich
Sandwich with sword and eggplant
Aubergine and scamorza sandwich
Tuna and tomato sandwich
Sandwich with salmon
Sandwich with omelette
Sandwich with chicken breast
Bread and panelle
Sandwich stuffed with mackerel and ham
Italian kebab
Tuna and mozzarella in michette
Sandwich with pork
Mortadella sandwich
Padded sandwiches
Greek sandwich
Sandwich with seitan cutlet and roasted pepper
Arab sandwich with swordfish and tuna
Oil sandwiches with veal strips

WE COOKED FOR YOU

French burger

WE COOKED FOR YOU

Vegetarian sandwich with tofu

WE COOKED FOR YOU

Shrimp and egg sandwich

WE COOKED FOR YOU

Sandwich with sword and eggplant

WE COOKED FOR YOU

Aubergine and scamorza sandwich

WE COOKED FOR YOU

Tuna and tomato sandwich

WE COOKED FOR YOU

Sandwich with salmon

WE COOKED FOR YOU

Sandwich with omelette

WE COOKED FOR YOU

Sandwich with chicken breast

WE COOKED FOR YOU

Sandwich stuffed with mackerel and ham

WE COOKED FOR YOU

Tuna and mozzarella in michette

WE COOKED FOR YOU

Italian kebab

WE COOKED FOR YOU

Sandwich with pork

WE COOKED FOR YOU

Mortadella sandwich

WE COOKED FOR YOU

Padded sandwiches

WE COOKED FOR YOU

Greek sandwich

WE COOKED FOR YOU

Sandwich with seitan cutlet and roasted pepper

WE COOKED FOR YOU

Arab sandwich with swordfish and tuna

WE COOKED FOR YOU

Oil sandwiches with veal strips

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