Tramezzini sandwiches, originating from Turin, are very versatile and can be served as an appetiser or snack, for breakfast, or even for lunch. Their versatility in fillings makes them perfect for any occasion and to suit all occasions and tastes, whether prepared using the classic cold recipe or the warm variation.
Today, we offer you a very tasty variant of the most versatile and tasty appetiser of the holidays! Try them with tantalising fillings and flavoured mayonnaise to add a twist to your family dinners.
Let’s start:
1) To prepare the mayonnaise, pour the soy drink into the blender jug and add all the other ingredients except the oil and chives.
2) Turn on the blender at medium speed and gradually pour in the oils in a thin stream until they are emulsified, resulting in a thick and smooth mixture.
3) Add the chopped chives and capers, then mix to combine.
4) Cut the Pinsa into your preferred shapes using cutters and arrange all the pieces, including the scraps, on a baking tray.
5) Bake in a preheated ventilated oven at 250 °C for 4 minutes. Remove from the oven, let it cool, and fill with mayonnaise. It’s time to assemble the tramezzini: fill one with cooked ham and baby spinach, another with smoked salmon, and the last with sun-dried tomatoes and baby lettuce.
6) Close and garnish with mayonnaise, tomatoes, capers, salmon, and chives as desired.
