PP-sandwiches with mortadella and dried turkey
2 servings
5 minutes
These PP sandwiches with mortadella and dried turkey are a true embodiment of refined European taste. The lightness of fresh romaine salad harmoniously combines with the spiciness of mortadella, while the dried turkey adds a rich meaty note to the sandwich. Tender slices of cheddar add creamy softness, and arugula and basil provide spicy hints of freshness. This recipe draws from Mediterranean culinary traditions where the lightness and nutritional value of dishes are highly valued. The perfect combination of flavors makes these sandwiches an excellent option for a morning breakfast or light snack. They are served neatly rolled up and secured with skewers, while the decoration with physalis adds sophistication. Delicate yet hearty, these sandwiches will be an elegant addition to any diet.
1
Wash the greens.
- Green basil: 1 sprig
- Rocket (arugula): 4 stems
2
Slice the cheese thinly.
- Cheddar cheese: 50 g
3
Cut the mortadella into portions.
- Mortadella: 50 g
4
Cut the turkey to the size of mortadella.
- Dry-cured turkey (turkey jerky): 30 g
5
Lay the leaves on top of each other (2 pieces).
- Romano lettuce: 100 g
6
Grease the leaves with mayonnaise.
- Mayonnaise: 1 teaspoon
7
Add pepper.
- Ground black pepper: to taste
8
Wrap the turkey in mortadella. Place on lettuce leaves.
- Mortadella: 50 g
- Dry-cured turkey (turkey jerky): 30 g
- Romano lettuce: 100 g
9
Place the cheese slices on top.
- Cheddar cheese: 50 g
10
Add arugula.
- Rocket (arugula): 4 stems
11
Add basil leaves.
- Green basil: 1 sprig
12
Wrap in sandwiches, secure with skewers, and serve.
- Cape gooseberry (physalis): to taste
