- For children
- 30 min
14 slices of durum wheat sandwich bread
2 Nonno Nanni cheese wedges
2 hard-boiled eggs
2 cans (80 g) of tuna in olive oil
Spoonful of mushrooms cooked in oil, garlic and parsley
2 slices of cooked ham
2 slices of raw ham
2 slices of speck
Nonno Nanni Formaggini are creamy with a delicate taste of stracchino and can be tasted any time of the day.
Open the package of sandwich bread slices, turn it upside down, then reassemble the slices in the same order (although they should all be cut the same) and proceed with the various layers. Be careful, do not place any filling between one sandwich and the next, otherwise you will not be able to separate them. The only important thing to remember is that if you use fish (tuna, salmon, caviar, lumpfish roe, etc.) always put it at the end so that, when cutting, the knife does drag pieces with it and "dirty" the other sandwiches with its taste. Here are my pairings from the bottom up:
1 can of tuna (drained) + mayonnaise + lettuce
1 can of tuna + 1 hard-boiled egg + lettuce + mayonnaise
Mushrooms + 2 slices of speck + mayonnaise
1 slice of cooked ham + lettuce + Nonno Nanni cheese wedge
1 slice of cooked ham + lettuce + 1 hard-boiled egg + Nonno Nanni cheese wedge
Tomato + mayonnaise + lettuce + half mozzarella
2 slices of raw ham + mayonnaise + lettuce + half mozzarella.
Once the tower is assembled, wrap it gently with plastic wrap and place in the refrigerator for at least two hours (that way they will be yummy). After two hours, remove the plastic wrap and cut the tower into four triangular sections. It is a good idea to place them on a serving plate after cutting, so that once people start eating the tower does not collapse due to lack of pieces.
Recipe devised by food blogger
Anyone can cook
Desperate housewife, mother, all-around cook, Escape Room dependent!