Tramezzini con rucola e sfilacci, le ricette di Giovanni Coppiello

Prepare the filling by mixing shredded horse meat with olive oil and salt in a bowl.

Slice the tramezzini bread into triangles or rectangles, removing crusts if desired.

Spread a thin layer of the meat mixture onto one slice of bread.

Top the meat mixture with a handful of arugula.

Top with another slice of bread to complete the sandwich.

Press down gently to compact the filling.

Cut the tramezzini into smaller portions, if desired.

Serve immediately.

Equipment Needed

Spice Level:

Dietary

Allergens