Tramezzini roulade with ham and herbs

Ingredients for 1 servings:

• 4 slice(s) of bread(s), (Tramezzini, approx. 10 x 25 cm)
• 150 g mayonnaise (bought or homemade)
• 3 tbsp Dijon mustard
• 250 g cooked ham, thinly sliced
• some black pepper, freshly ground
• 8 slice(s) tomato(s), dried and preserved in oil, finely chopped
• 25 g basil, finely chopped
• 2 tbsp oregano, finely chopped
• 1 tbsp thyme, finely chopped
• 2 eggs
• some nutmeg
• some cinnamon
• 1 tsp lemon zest, finely chopped
• 100 g breadcrumbs
• Olive oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 58 minutes

breaded, fried

Let the tramezzini bread rest in a damp kitchen towel for half an hour. This will make it more elastic and easier to work with. Place the four slices side by side along the long side, overlapping each slice by about 1 cm. Roll them evenly over the bread with a rolling pin and thin them out slightly to create a cohesive, compact “slab.” Mix the mayo with the mustard and then brush it over the bread. Place the ham slices on top, season with pepper, and distribute the tomatoes and herbs evenly. Then, using the kitchen towel or plastic wrap, wrap it into a compact roll, wrap it in aluminum foil, and let it rest in the refrigerator for about 2 hours. Whisk the eggs with a little grated nutmeg, cinnamon, and lemon zest. Cut the roulade into approximately 1.5 cm thick slices, coat first in the egg, then in the breadcrumbs. Heat the oil in a pan and fry the roulade slices over medium heat for 3-4 minutes on each side until golden brown.