Summer Sandwiches
4 servings
10 minutes
Summer sandwiches are a true embodiment of freshness and lightness from sunny Italy. This recipe combines vibrant and delicate flavors: the creaminess of robiola cheese, the sweetness of figs and Williams pears, the spiciness of red pepper, and the tanginess of grana padano cheese. Each slice of grilled whole grain bread serves as a base for amazing combinations—from nutty crunch to refreshing notes of cucumber and lemon juice. Italians value simplicity and elegance, making these sandwiches perfect for a summer breakfast, light lunch, or picnic. They not only delight in taste but also impress with their aesthetics: each ingredient plays its role in creating harmony of color, texture, and aroma. The dish is easily adaptable by adding favorite ingredients but will always remind you of warm days and Mediterranean hospitality.
1
Cut the pear into quarters, remove the core, slice very thinly, and drizzle with lemon juice. Peel the cucumber and slice it lengthwise into thin pieces. In a bowl, mix the robiola with 1 tablespoon of olive oil, season with salt and pepper, and mix well.
- Williams pears: 1 piece
- Lemon juice: to taste
- Cucumbers: 1 piece
- Robiola cheese: 200 g
- Extra virgin olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Grill the bread for about 1 minute on each side. Spread with robiola cheese, place pear slices, grana padano cheese pieces, and walnuts on 4 pieces of bread. On the other 4 pieces of bread, add chopped green onion tops, cucumber, and minced hot fresh pepper. On the last 4 pieces, add ham and cross-cut figs.
- Wholegrain bread: 400 g
- Robiola cheese: 200 g
- Williams pears: 1 piece
- Grana Padano cheese: to taste
- Walnuts: 2 pieces
- Green onion tops (scallion greens): to taste
- Cucumbers: 1 piece
- Red chili pepper: 1 piece
- Dry-cured ham: 100 g
- Fig: 4 pieces
