Vegetable tramezzino with turkey
Since the internet exists, borders in the kitchen have ceased to exist. Before, either you had a large collection of recipe books from different countries or you knew someone from another country who would give you recipes or you limited yourself to doing what you knew, thanks to the internet we have the world just one click away.
Today we travel to Italy to make this different focaccia that makes a simple turkey sandwich not only colorful but delicious.
Ingredients
- 250 g of wheat flour
- 250 g of strong flour
- 500ml whole milk
- 70g extra virgin olive oil
- 10g of salt
- 4g brown sugar
- 4 g baker's yeast (dry)
- Poppy seeds
- braised turkey
- Kumato variety tomato slices
- mesclun
- Oregano
- fresh mozzarella
- extra virgin olive oil
- Salt
Preparation
- The first thing we have to prepare is the dough for our tramezzino, it is a kind of focaccia or sandwich that is very easy to make and with hardly any kneading.
- In a bowl 24 cm Latina we pour the warm milk and dissolve the yeast. Next, add the oil and sugar. Mix until all the ingredients are well integrated.
- Then add the salt to the flour and stir, add the flour to the bowl of liquids and mix with the help of a fork until you get a homogeneous dough.
- Pour the dough on the baking tray gastronorm Efficient, stretch it to cover the entire surface, cover and let the dough rest for an hour and a half or until it doubles in volume.
- We paint the entire surface with milk with the help of a Brush Efficient and decorate with poppy seeds.
- Preheat the oven to 180ºC and bake for 30 minutes top-bottom option.
- Once the time has passed, we take it out of the oven and let it cool on a rack. Thanks to our non-stick baking tray, you do not need paper and it is easy to remove from the mold.
- Once cold, we split in half with a bread knife Efficient and we fill it as we like, we leave you this option that we hope you like.
- We cover the entire surface with edam cheese, then cover with thin slices of turkey meat, slices of kumato tomato to which we add a little salt and oregano and a drizzle of extra virgin olive oil.
- Cut the mozzarella into thin slices and place a slice on each slice of tomato and cover the entire surface with mixed lettuce. Cover with the lid of the tramezzino and cut into 12 portions, each portion must have a slice of tomato and mozzarella.
- An original way to prepare an informal snack or dinner, it is even an ideal option for brunch.
Photos and recipe by MJ .
