Tramezzino

Triangular crustless white bread sandwiches layered with tuna, egg, or vegetables in classic Italian bar style.

Ingredients

• 500g pancetta
• 300g ciabatta bread
• 2 tbsp sliced shallots
• a pinch of fennel seeds
• 1/4 cup extra-virgin olive oil
• 200g yellow onions
• a handful of fresh sage, chopped
• a generous spoonful of balsamic vinegar
• 1 cup vegetable stock
• 1/2 tsp grated nutmeg

Instructions

1. 1

   Prepare the fresh lasagna sheets base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the Italian sausage, San Marzano tomatoes, sliced shallots, and dried oregano, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the fresh lasagna sheets until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the Italian sausage mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the fresh lasagna sheets with the filling, a spoonful of extra-virgin olive oil, and a scattering of basil.

7. 7

   Add a final touch of mascarpone for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra extra-virgin olive oil on the side for dipping or drizzling.

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