John Myers
Mediterranean Minced Meat Wrapped in Tramezzini
The perfect mediterranean minced meat wrapped in tramezzini recipe with a picture and simple step-by-step instructions.
- 300 g Ground beef
- 1 disc Whole grain toast
- 1 Egg
- 1 tbsp Dijon mustard
- 1 tsp Fennel seeds
- 50 g Herbal olives, finely chopped
- 5 Soft tomatoes, cut into small cubes
- Espelette pepper
- Black pepper from the mill
- Salt
- 1 Pressed garlic clove
- 2 Discs Tramezzini
- 1 tbsp Butter
- 1 tbsp Oil
- Crumble the slice of wholemeal toast into a bowl, add the minced meat and egg. Salt and pepper and add a little Espelette pepper and the mustard and fennel. Now add the chopped olives and tomatoes and knead into a homogeneous dough.
- Roll out the two slices of tramezzini very thinly with a rolling pin, this works best if you place a cut freezer bag over the tramezzini. Now cut the slices in half so that you have four slices.
- Put some of the minced meat on each slice of tramezzini and roll it up tightly – this works really well without the tramezzini tearing. Now heat the oil together with the butter in a pan, add the pressed clove of garlic and fry the tramezzini on all sides over medium heat until golden brown.
- Then degrease on kitchen paper. With us there were potato wedges and oven tomatoes.
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