John Myers
Foccacia in Style of Tramezzini
The perfect foccacia in style of tramezzini recipe with a picture and simple step-by-step instructions.
- 1 Pc. Foccacia baking sheet
- 8 Sch. Mortadella
- 8 Sch. Salami
- 1 toe Garlic
- 1 Pc. Radicchio
- 0,5 Pc. Lemon juice
- 4 tbsp Grated Parmesan
- 2 Pc. Mozzarella
- 4 tbsp Olive oil
- Cream cheese
- Cut open the freshly baked foccacia, cut off the edges and divide into four parts. Cut the radiccio into strips. Peel and halve the clove of garlic. Grate the Parmesan.
- Heat the olive oil in a pan and toss the garlic in it. Fry the radiccio in it until it has collapsed. Fish out the garlic and distribute the radiccio on the lower halves of the foccace. Drizzle some of the olive oil on the bread. Spread the lemon juice over the radiccio and sprinkle with the Parmesan.
- Place a layer with the mortadella and spread a layer of mozzarella. Then the salami. Top it with the tomatoes and basil. You can also put cream cheese on top of the bread. Fold the lid on it and put it in the contact grill. Grill for at least 5 minutes or longer until the foccacia is browned and crispy.
- There are no limits to creativity when it comes to the ingredients for the topping. P.S. A tramezzini actually consists of white or toast bread, which has also been debarked. After topping, it goes on the grill. Depending on where it comes from, tramezzini bread can be a very sad, if not unhealthy, affair. The foccacia here in the recipe consists of type 812 wheat flour (foccacia) and the sandwich made from it is quite filling for hours.
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