Grilled Cured Meat Flatbread Sandwich — Tigelle con Salumi Misti
Modenese palm-sized griddled bread discs, split warm and stuffed with a selection of cured meats — prosciutto, mortadella, coppa — alongside soft stracchino and the traditional pesto modenese of garlic, lard, and rosemary.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 200g flour, 0.5 tsp fine sea salt, and 0.5 tsp baking powder. Rub in 30g lard, pour in 100ml warm milk, knead 4 minutes until smooth. Wrap and rest 10 minutes. While dough rests, mash 2 minced garlic cloves with 2 tbsp softened lard, 2 tsp chopped rosemary, a pinch of flaky sea salt, and a pinch of black pepper into a coarse paste. Slice 60g prosciutto, 60g mortadella, and 60g coppa.
Toast
Heat a dry cast-iron skillet over medium heat 2 minutes. Roll dough 1cm thick on a floured board, cut eight 8cm discs with a glass. Working in two batches if needed to avoid crowding, lay discs onto the hot pan, cook 4 minutes per side pressing lightly with a spatula, until golden-brown spots appear and the interior is cooked through but still soft.
Stuff
Lift tigelle onto a board, cover with a tea towel 1 minute to keep soft. Split each warm tigella horizontally with a sharp knife. Spread pesto modenese on four bottom halves, spread 80g stracchino on the other four. Layer folded cured meat ribbons on each, varying the selection. Crown with top halves, press lightly.
Plate
Arrange the eight warm stuffed tigelle on plates and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.