Tramezzini with cheese and mortadella

Name: Tramezzini with cheese and mortadella
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/2 bunch Rocket; 4 Salad leaves (e.g. Lollo bianco); 150 g Cucumber; 8 Sandwich toast slices; 300 g Herbal cream cheese (e.g. Italian Robiola cream cheese); 60 g Mortadella, in thin slices; 100 g Gouda cheese, sliced; 1/2 Beet Cress; 7-10 Tbsp cherry tomatoes, capers and olives; 7-10 Tbsp Toothpicks

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

1/2 bunch Rocket
4 Salad leaves (e.g. Lollo bianco)
150 g Cucumber
8 Sandwich toast slices
300 g Herbal cream cheese (e.g. Italian Robiola cream cheese)
60 g Mortadella, in thin slices
100 g Gouda cheese, sliced
1/2 Beet Cress
7-10 Tbsp cherry tomatoes, capers and olives
7-10 Tbsp Toothpicks

Directions

1
Clean the rocket, wash and pat dry. Clean, wash and dab the lettuce into smaller pieces. Wash and clean the cucumber and cut or slice it thinly. Spread slices of bread with cream cheese.
2
Cover 2 slices of bread with rocket and mortadella. Cover 2 slices of bread with salad, cheese and cucumber. Cut cress from the bed and spread on the cucumbers. Cover with the remaining slices, halve each one.
3
Fix the bread with toothpicks. Just before eating, skewer halved cherry tomatoes, capers and olives on top.