Tag: sandwich

Tuna sauce recipe in Prague ham double sandwich – Italian Cuisine

Ingredients

300 g Prague ham
200 g pancarré (12-15 cm side)
150 g auburn tomatoes
120 g pitted green olives
50 g rocket
4 boiled eggs

Ingredients FOR TUNA SAUCE

210 g seed oil
40 g tuna in oil
4 anchovies in oil
1 egg
lemon
parsley
desalted capers
creamy mustard

Duration: 30 min

Level: Easy

Dose: 8 sandwiches

Prepare a mayonnaise by mixing the egg, the seed oil, 1 tablespoon of mustard, salt and the juice of 1/2 lemon in the mixer. Operate the classic blade keeping the arm still until the mixture starts to mount on the sides; at this point move the arm up and down to incorporate air and make the mayonnaise fit.
United then the drained tuna, 2 tablespoons of capers, anchovies, a sprig of parsley and continue to blend. Leave to rest in the fridge for 1 hour.
Chop the olives. Thinly slice the tomatoes, stripped of their seeds. Chop the rocket roughly. Chop or slice the hard-boiled eggs.
Roll out on a slice of sandwich bread a little rocket leaves, a layer of tomato slices and Prague ham, tuna sauce and rocket again; cover with a slice of sandwich bread and stuff as before, adding 2 half-boiled eggs.
you can prepare the sandwiches a couple of hours before eating and keep them in the fridge, covered with a slightly damp cloth.

How to make salami sandwich – Italian Cuisine

In this season to be spent outdoors, the sandwich with salamella never fails. Here's how to prepare it

The sandwich with salami it is an all-Italian street food that never fails and not only in summer!
It is prepared in the famous "baracchini" or during barbecues and is eaten standing while sipping an ice cold beer. It can be said that it is the Italian version of the American hot-dog, but in our opinion it is much better!

The bread

Bread must be fresh and crunchy. NO mandatory for hamburger buns, milk rolls, sandwich bread and buns.
The ideal are the michette or i long sandwiches. You can also prepare a sandwich with salami with sliced bread, like a good Apulian bread, but then it will be more complicated to bite.

The salamella

Salamella or sausage? It depends a little on the region where you are! The salamella is a fresh pork sausage coarsely ground in the meat grinder (4-6 mm holes) with the addition of salt and flavorings such as fennel, pepper or chili pepper and other spices.
As always, Italy offers variants to be tasted ranging from the salsiza triestina, to the Mantuan salami, to that of Caderzone, the knife tip sausage of the Alta murgia in Spinazzola and so on. The important thing, being a "less valuable" meat, is always relying on a trusted butcher and choosing raw materials of excellent quality!

How to prepare the sandwich with the sausage

First of all cut a sausage or a sausage in half lengthwise: you can also avoid the cut, but if you want to make sure that the meat is well cooked also inside it is better to open it.
Skin yes or no? It depends on your tastes, if you remove it, be careful not to break the sausage during cooking.
Then cook on both sides on a very hot plate or on a grill until the meat is golden brown, but not overcooked so as not to risk drying out.
Then fill the sandwich cut in half. You can also heat it for a moment to make it more crunchy. Serve immediately, with or without condiments.

How to stuff the sandwich with salami

In general, the sandwich with salamella is enriched with sauces of ketchup, mayonnaise, barbecue sauce and mustard to taste, but other ingredients can also be added.
If you like i strong tastes and the bittersweet contrast opt for a filling based on sauerkraut.
A’Rustic alternative and very tasty are i pepperoni grilled or cooked in a pan with garlic and oil.
Another winning combination is the onion, also this grilled or browned in a pan.
Finally, if you have a really strong stomach and you are returning from a very eventful evening, combine all the ingredients proposed so far in one sandwich … it will put you back in the world!

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Panuozzo di Gragnano, the delicious sandwich of the Campania tradition – Italian Cuisine

Panuozzo di Gragnano is a typical Campania sandwich, characterized by the pizza dough, a rich filling and a surprising length of 30 centimeters

When you think of the Campania and to his gastronomic specialties the thought goes immediately to the Neapolitan pizza, the undisputed queen of the Neapolitan dishes. Among the many worthy heirs of classic pizza, made with the same dough but characterized by different shapes and condiments, there is one really special, namely the panuozzo of Gragnano. This sort of pizza-sandwich, similar to saltimbocca but with much larger dimensions, panuozzo is a typical product of the municipality of Gragnano (Naples) where it was invented in the early 80's in the historic Pizzeria Mascolo.

The story of the legendary "panino-pizza" of Gragnano

Although the recipe for this very long, soft and delicious sandwich has been imitated and replicated in many pizzerias in Campania and even in other areas of Italy, the real panuozzo, as we have seen, is that of Mascolo Pizzeria. Its invention dates back to 1982, the year in which the pizza maker Giuseppe Mascolo had the intuition to give life to this original alternative to pizza. Then, shortly thereafter, improved and patented. The pizza dough is modeled into a sandwich shape with a length of about 25-30 centimeters, baked for half an hour, then filled with an abundant filling and baked again for a few minutes. The result is a sandwich fromsoft and light dough with a rich filling, racy and irresistible. Once ready, the panuozzo is served at the tables, possibly cut into two or four parts on request, or ordered for take away, in a street food version. What makes the sandwich special, however, are not only the format and the preparation process, but also and above all the ingredients used, all local and of the highest quality.

Only fresh, local and genuine products for the authentic panuozzo

It must first be said that the flavors available at the Mascolo Pizzeria are many and all customizable. Among the most loved are that "Historic" with bacon and mozzarella, but also the classic one with ham and mozzarella, the timeless one with sausage and broccoli and the "Tommaso", one of the most popular, filled with mozzarella, bacon, champignon mushrooms and spicy sauce.

Almost all the products used are PDO and PGI excellence of the Lattari Mountains, and in particular cold cuts, dairy products and vegetables. Among the other typical and quality ingredients used we also find the flour for the dough and the well-known water from the local aquifer, also used for the production of the PGI Gragnano pasta.

In short, if you want to try a tasty and cheap alternative to pizza, which also has the advantage of being a regional recipe of excellent quality, the panuozzo of this legendary family-run pizzeria could really be for you.

Photo: Panuozzo di Gragnano Wikipedia.