Mixed vegetables (spinach, borage, chicory, red beet, savoy cabbage…)
Chestnut mushrooms
Sheep milk cheese
Preparation
Boil all the vegetables together in a deep pot with salted water, stirring occasionally.
Clean the chestnut mushrooms. Heat plenty of oil with a clove of garlic in a non-stick frying pan. Add the mushrooms and half a chilli, season with salt and leave it to cook until the mushrooms are well cooked.
At the same time, cut a piece of bread large enough to make a sandwich and cut it in two slices, removing the crumb.
Once the mushrooms are cooked, transfer them to a bowl and heat the bread in the same pan you used for the mushrooms. Slice the cheese into thin pieces and put it on one of the two bread pieces to make it melt. Add a drizzle of oil, turn off the heat and leave everything to rest in the pan with a lid on.
In the meantime, heat a second non-stick frying pan with some olive oil and a clove of garlic.
Drain the vegetables and sauté them in the pan for a couple of minutes, adding salt to taste.
Cut the Salamini Italiani alla Cacciatora PDO into thin slices and start layering the sandwich.
On the slice of bread with the melted cheese, lay the vegetables first, then the mushrooms and finally the Salame Cacciatore Italiano. Close the sandwich with the second slice of bread.
