Delighted that Silvia Todesco will be joining us each month to share one of her delicious Italian recipes. This month a sandwich with the colours of sunshine and Italy. As an appetizer or as a light lunch, this will be a family pleaser.
Italian Flag Colors Sandwich: an impressive appetizer! by Silvia Todesco
As much as I like cooking, I love parties even more! Unfortunately, it is uncomfortable going to parties at someone else’s house if you have young kids to bring along. And sometimes, those same young kids also makes it difficult to prepare really delicious food for friends you might invite over to your house. So, I have found that the alternative to becoming an hermit until your youngest kid reaches an appropriate age, is to have an arsenal of recipes that you can make in advance, and that also look and taste amazing. That is why I LOVE this recipe!
This is a really, really fancy and tasty appetizer, which can be prepared even a couple of days in advance, and will make a buffet absolutely attractive and colorful: the “Italian Flag Colors Sandwich.” With just a few easy ingredients- like white and whole wheat bread, cream cheese, ricotta cheese, tomato sauce, some herbs, and a slice of salmon- you can create this impressive loaf of deliciousness!
This recipe doesn’t belong to my family tradition, but instead comes from one of my favorite Italian Food Websites (Giallo Zafferano), and since I really like this different way to arrange a sandwich, I made some modifications, I translated the quantities for you, and, of course, as usual I’m showing you how I make it step by step!
Please, give this sandwich a shot… you (and your family and friends) will love it!
Ingredients for a loaf pan size sandwich
- 1 bag white bread
- 1 bag whole wheat bread
- 1 slice frozen or fresh salmon
- 2 to 3 tbs. tomato sauce (better if concentrated)
- 9 oz. cream cheese for herbs sauce
- 5 oz. ricotta cheese for salmon sauce
- 7 oz. ricotta cheese for pesto sauce
- 5 oz. Genovese pesto
- 2 tbs. thyme (better fresh)
- 2 tbs. parsley (the Italian one, better fresh)
- 2 tbs. chives (better fresh)
For the “herbs sauce”
Chop chives, parsley and thyme as thin as you can and mix it very well with 9 oz. cream cheese. Save this herbed cream cheese for later.
Do not rinse the food processor, and go ahead and use it for the next sauce.
For the salmon sauce
Boil the salmon in half a inch of water. In the food processor combine the salmon with sea salt (to taste) and two tbs. of tomato sauce (better if concentrated) and 5 oz. ricotta cheese. Keep the sauce apart for later.
For the “pesto sauce”
Combine the 5 oz. pesto with 7 oz. ricotta cheese and stir very well until smooth. Keep this sauce, in few minutes you will use it!
To arrange the sandwich:
Once you are done preparing the sauces, you are ready to build up the sandwich.
Cover the loaf pan with abundantly plastic wrap (once the sandwich loaf is assembled, you will need the extra plastic to wrap it up).
Remove the crust from the loaves of bread. Then cover the bottom of the pan with several slices of whole wheat bread. Spread the salmon sauce evenly over the top.
Now is the turn of the white bread. After removing the crust, make a layer with this one and spread evenly the herbed cream cheese.
Now again make another whole wheat bread (no crust) layer and cover it with the pesto sauce.
Finish your loaf by covering with a layer of white bread.
Fold the plastic wrap over the top of the loaf and let it rest in the coolest part of your refrigerator for a couple of hours before serving, or not more that a half-hour in the freezer.
Before serving, flip the loaf onto a cutting board, and cut it into 1/2 inch slices using a very sharp serrated knife.
If you like, arrange it in a nice tray and ENJOY!!!!
LEARN IT, MADE IT, LOVED IT!
- If kept refrigerated this sandwich loaf can last up to 4 or 5 days.
- Serve the sandwich slices still cool.
- This sandwich variation could be a fun way to entice your kids to eat salmon, as well as an excellent addition to your lunch box menu!
- If you have leftovers, keep them refrigerated and enjoy later!
© Silvia Todesco 2019
I really hope you like this recipe, and please, if you do, share it, like it, leave a comment, and subscribe to my blog if you would like to receive a new recipe each week for free.
About Silvia Todesco
I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.
I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!
But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.
Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!
So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.
Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!
Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).
Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.
In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!
Connect to Silvia
Silvia would love to receive your comments and it would be great if you could share the post.. thanks Sally.
You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. https://smorgasbordinvitation.wordpress.com/italian-cookery-with-silvia-todesco/