Italian Triple Deckers

I had the tremendous pleasure this morning to host one of my dearest friends who came to visit me and present me to her adopted daughter. It was such a sweet and touching moment.

In order to do this great occasion justice I made a little snack just for us. We simply had Lemon Cupcakes and those gorgeous triple decker tramezzini.

They are very simple but have a huge effect – not only by looks but also through taste.

Recipe for the Italian Triple Deckers

  • 4 slices of soft white toast bread, without crust
  • 80 g butter, room temperature
  • 150 g red tomatoes
  • 150 g yellow tomatoes
  • fresh basil
  • 2 table spoons grated parmesan
  • 1 tea spoon tomato paste
  • salt, pepper

Peel the tomatoes (either by putting it in hot water or easier by using a vegetable peeler). Cut the tomatoes in half and take the seeds out. Separate the 2 colours of tomatoes and cut into tiny dices.

Wash, dry and shred the basil.

Mix the butter and the parmesan cheese and whip it up with a mixer. Put the basil and yellow tomatoes into one half of the butter. The other half of the butter mix with the red tomatoes and the tomato paste.

Season each butter with salt and pepper.

Fry the toast bread quickly in a frying pan without oil. Then let them cool down.

Spread the basil butter onto 2 of the toast slices, the tomato butter on another toast slice. Stack one basil butter slice with one tomato butter slice, sit another basil butter slice on top and finish with an ungarnished slice.

Stick 6 toothpicks into the bread to fixate it and cut into 6 regular pieces.

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