Stuffed turkey rolls in tramezzini with rocket salad

Ingredients for 4 servings:

• 4 small turkey schnitzels
• 4 tomatoes, fleshy
• some powdered sugar
• 100 g mozzarella, 1 ball
• 80 g ham, finely sliced
• 4 slice(s) sandwich toast (Tramezzini)
• 1 shallot(s)
• 1 garlic clove(s), peeled
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 sprig(s) of oregano
• salt and pepper
• Butter or oil
• 3 tbsp balsamic vinegar
• 50 g Parmesan
• 2 tbsp pine nuts
• 2 bunches of arugula
• 1 tsp mustard
• 1 tsp honey
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

appetizer

Quarter the tomatoes and remove the insides. Pat the tomatoes dry and place them on a baking sheet lined with baking paper. Lightly salt the tomato pieces and sprinkle lightly with powdered sugar. Place the rosemary sprigs on top of the tomatoes. Dry the tomatoes in the oven at 80°C (fan oven) for about 1 hour, let them cool, and remove the rosemary. Dice the sun-dried tomatoes and mozzarella and mix them together. Finely chop the oregano and thyme. Season the tomatoes, mozzarella, and ham with the herbs, salt, and pepper to taste. Finely dice the shallot and garlic and lightly sauté in a little butter or oil, then fold them into the mixture. Carefully flatten the turkey escalopes, season, and spread with the mixture. Roll the escalopes into roulades. Wrap each one in a slice of tramezzini bread. Lightly fry everything in a pan in a little olive oil, starting with the underside. Cook the roulades in the oven at 120°C (top/bottom heat) for approx. 25-40 minutes. Please note: The cooking time can vary greatly depending on the size of the rolls, so monitor the internal temperature. It should be a maximum of 75°C. In the meantime, wash the arugula and spin it dry. Toast the pine nuts in a pan and let it cool. Make a dressing from vinegar, mustard, honey, oil, salt, and pepper. Marinate the salad with it. Arrange the salad on plates, sprinkle with the pine nuts and finely shaved Parmesan. Cut the rolls diagonally and place them on the salad. Serve the appetizer immediately so the salad doesn’t collapse. Note: The first time I made this, the bread broke while rolling it up, so I cut the rolls in half and topped them with the bread.