Serve with the deep-fried green tomatoes.
Use any leftover cream cheese mixture as a dipping sauce for the tomatoes.
Tramezzini Treat
Ingredients
- Tramezzini:
- 750g Eskort Chicken Polony
- 4 Tramezzinis
- 250 ml cream cheese
- 65 ml spring onion
- 30 ml thyme
- 1 lemon, zest and juice
- 500 g baby marrow
- 1 handful baby spinach
- olive oil for cooking
- 250 ml white cheddar, grated
- Deep-fried green tomato:
- 4 green tomatoes, cut into quarters
- 250 ml flour
- salt and pepper
- 2 eggs
- 250 ml bread crumbs
- oil for deep frying
Method
- Deep-Fried tomatoes:
- In a mixing bowl, add flour, salt and pepper.
- Toss the tomato quarters in flour.
- Dip the flour-coated tomatoes in egg.
- Coat with breadcrumbs and refrigerate for 5 minutes.
- In a shallow frying pan, heat the oil and fry the crumbed tomatoes until golden brown.
- Remove from the oil and drain on kitchen paper.
- Tramezzini:
- Thinly slice the baby marrows and dress with olive oil, salt and pepper.
- In a frying pan over a high heat, fry the baby marrows until charred but still firm.
- Finely chop the thyme and spring onion and mix with cream cheese, lemon zest and juice.
- Thinly slice the polony.
- Assemble:
- Slice open each tramezzini, spread with cream cheese, add baby spinach, baby marrow and a slice of polony.
- Sprinkle with cheese, close and butter the outside.
- Toast the tramezzini’s in a heated pan until golden and crispy.
Serve
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