Tramezzini with Parma Ham, Tomatoes and Parmesan Cheese

garlic and pine nuts in a stand mixer with olive oil, vinegar, salt and pepper and puree.

Thinly shave the Parmesan, wash and slice the tomatoes. Wash the arugula, read it, spin it dry and remove any hard stalks.

Cut the crust off the toast slices. Place the slices next to each other, roll flat with a pastry roller and spread with the basil cream. Top half of the slices with arugula, prosciutto, parmesan and tomatoes, one at a time. Place the remaining toast slices on top and press down a little. Cut the sandwiches diagonally.

Wrap the tramezzini 2 at a time tightly in plastic wrap until ready to eat.

Preparation Tip:

For that Italian feeling! Tramezzini are sandwiches in Italian. "Tramezzo" means "in between." It reminds a bit of the pretty sweaty German word for butter bread: Iklemmti.

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