Parmigiana sandwich
Published on 26 May 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A delicious snack when you do not feel like cooking. Toast the bread well, avoid excessive tomato and dry mozzarella thoroughly: the sandwich should stay crisp, not soggy.
Ingredients
Large sandwich bread
Tomato sauce
Grilled aubergine
Mozzarella
Parmigiano
Salt and pepper
Extra virgin olive oil
Oregano
I grill and lightly salt aubergine slices, toast bread, dice and dry mozzarella, and place bread on a parchment-lined tray.
I sprinkle with grated cheese.
I add two tablespoons of tomato sauce.
I arrange aubergine slices.
I add thoroughly dried mozzarella cubes.
I cover with another bread slice.
I make another layer like the first.
I finish with grana, a pinch of oregano and oil.
I bake in a hot oven at 200°C about ten minutes until mozzarella melts.
Ingredients
Large sandwich bread
Tomato sauce
Grilled aubergine
Mozzarella
Parmigiano
Salt and pepper
Extra virgin olive oil
Oregano
I grill and lightly salt aubergine slices, toast bread, dice and dry mozzarella, and place bread on a parchment-lined tray.
I sprinkle with grated cheese.
I add two tablespoons of tomato sauce.
I arrange aubergine slices.
I add thoroughly dried mozzarella cubes.
I cover with another bread slice.
I make another layer like the first.
I finish with grana, a pinch of oregano and oil.
I bake in a hot oven at 200°C about ten minutes until mozzarella melts.
Original source: https://incucinaconlilly.com/2014/05/26/tramezzino-alla-parmigiana/
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