The ideal bread for a rolled sandwich
is thinly cut bread. Take a loaf of bread, cut vertically into
two halves and remove crust from each half with a very sharp
knife or electric knife. Using same knife cut horizontally rectangles
of the inside bread to be squashed with rolling-pin. To obtain
sandwiches of different sizes, repeat operation with whole-meal
bread. Spread rectangles with soft butter and various fillings,
that should however be smooth and creamy. Roll rectangles of
bread with filling on inside and cut each roll into slices to
obtain rolls, close with toothpick. Filling can be of all kinds,
sweet and savory, simple or more intricate. For example:
- sweet:
butter and raspberry, peach or prune preserve - chocolate cream
- savory: mascarpone cheese, lettuce and tomato ketchup
- ricotta cheese and boiled spinach - soft cheese, lemon
juice and pear purée - boiled eggs, watercress and
mayonnaise - tuna sauce, thousand islands sauce and prawn
cream - chopped, boiled chicken, mayonnaise and whole yogurt
- paté and raw ham.
N.B. Ingredients are given for 4 portions. | 
 |
 | Pinot Grigio
Alto Adige DOC
Santa Margherita
Wine full of character and versatility: this was the first Pinot Grigio of its kind to be produced as white wine by Cantine S. Margherita. Clear, intense bouquet, dry taste, pleasant citrus background.
Serve at:
8°-10° C.
|
 | |
