Salame Sandwich

Method

1. Blanch the San Marzano tomatoes in boiling water for 10–15 seconds, then transfer to ice water. Peel and remove the stem.
2. In the same boiling water, blanch the green beans until tender but still green, then cool in ice water.
3. Blanch the zucchini (including the flowers) in the same boiling water, then cool in ice water.
4. Hard-boil the eggs: cook for 7 minutes from the moment the water boils, then cool and peel.
5. Prepare the tomato sauce: crush or blend the peeled tomatoes with basil, salt, and olive oil.
6. Slice the dark bread (rye, malt, oat) thinly.
7. Place slices of cheese (caciotta) on one slice of bread on parchment paper in a pan, cover and melt over low heat.
8. Arrange the blanched zucchini and green beans on the bread. Season with a pinch of salt and a drizzle of olive oil.
9. Spread some tomato sauce over the vegetables.
10. Layer slices of salame (Bella Festa Light) on top.
11. Add slices of hard-boiled egg.
12. Close the sandwich with another slice of bread (you can also spread a little tomato sauce on it).
13. Warm the sandwich in the pan, pressing gently, until the cheese is fully melted and the bread is toasted.
14. Cut the sandwich and serve immediately.