🥪 Italian Sandwich with Buffalo Mozzarella and Valtellinese Flank – Gourmet Recipe
The Italian Sandwich by Chef Roger Massari is a delicious combination of fresh, typically Mediterranean flavors 🇮🇹🧀. Made with rye bread, buffalo mozzarella, fresh tomato, crunchy salad, and the refined Fiocco di Prosciutto Mottolini, this sandwich is enriched with a homemade dill mayonnaise, which gives it an aromatic and unmistakable scent. A perfect proposal for a quick yet elegant lunch, also ideal for picnics or brunch.
📝 Ingredients (for 2 sandwiches)
- Rye bread (4 slices)
- 1 buffalo mozzarella, cut into thick 1 cm slices
- 1 large ripe tomato, cut into thin slices
- Fresh salad (lettuce, valerian, or mixed greens)
- 4 slices of Fiocco di prosciutto Mottolini
- Extra virgin olive oil to taste
- Salt to taste
For the dill mayonnaise:
- 1 egg yolk
- 100 ml of seed oil (or mild EVO)
- 1 teaspoon of lemon juice
- Salt to taste
- Fresh dill, finely chopped
👨🍳 Step-by-step Preparation
1. Prepare the dill mayonnaise:
- In a bowl, combine the yolk, a pinch of salt, and the lemon.
- Whisk while gradually adding the oil until you obtain a thick mayonnaise.
- Add the chopped dill and mix well. Store in the fridge.
2. Prepare the ingredients:
- Cut the buffalo mozzarella into slices about 1 cm thick.
- Slice the tomato thinly.
- Wash and dry the salad.
- Split the rye bread into two slices for the sandwich.
3. Assemble the sandwich:
- Spread a thin layer of dill mayonnaise on one slice of bread.
- Add salad, tomato, a pinch of salt, and a drizzle of EVO oil.
- Place the mozzarella slices on top, followed by the prosciutto.
- Close with the second slice of bread and press lightly.
4. Serving:
- Cut diagonally in half for a more elegant effect.
- Serve immediately or wrap for a tasty and complete packed lunch.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from Calendario Valtellinese 2018 – Chef Roger Massari
