- 2 packs white sandwich bread
- 300 g spicy gorgonzola
- 100 g fresh cheese
- 35 g yoghurt
- 200 g smoked and sliced salmon
- 200 g smoked and sliced swordfish
- 2 fresh courgettes minced parsley
- mixed sprouts
Cut the gorgonzola into pieces and place it in a bowl with yoghurt, parsley, a pinch of salt and fresh cheese.
Use an electric whip to mix the ingredients and obtain a homogenous mixture, then cool in the fridge. Finely slice the courgettes.
Put the white bread on the pre-heated grill on both sides. Match the sandwiches by making layers of gorgonzola cream, courgettes, salmon and bread, and then again another layer of gorgonzola cream, courgettes and smoked salmon. Cross cut the sandwiches to get two sandwiches for each table guest.
Serve with fresh mixed sprouts.
Suggested wine: Vermentino, Colli di Luni