Sandwich tacos stuffed with Speck Alto Adige PGI, salad and tartar sauce
Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.
Difficulty: Easy
Preparation time: 20 min
Cooking time: 10 min
A recipe by: Julia Morat
Ingredients
Serves for
4
people
For the tacos
- 8 slice square Tramezzini bread
- 4 slice lettuce leaves
- 16 slice Speck Alto Adige PGI
- Extra virgin olive oil for brushing to taste
For the tartar sauce
- 150 gram mayonnaise
- 40 gram pickled gherkins
- 50 gram jarred bell pepper strips
- 1 tablespoonchopped chives
- 1 tablespoonchopped parsley
Sandwich tacos stuffed with Speck Alto Adige PGI, salad and tartar sauce
Preparation time 30 min
Tartar sauce
- Drain the pickled gherkins and the bell pepper strips, then finely chop them.
- Put the mayonnaise in a small bowl, add the chopped gherkins, peppers, chives and parsley, and stir well.
- Keep refrigerated until ready to use.
Tacos
- To prepare the tacos with Speck Alto Adige PGI, preheat the oven to 190°C circulating air. Place the bread slices on a cutting board and use a round cutter or a small bowl, approx. 12 cm in diameter, to cut out round discs.
- Brush the bread slices with a little olive oil, fold them in the middle and place them into an inverted muffin tin so they keep their folded shape while baking. Bake the bread slices at 190°C for 10–12 minutes until golden brown. Remove from the oven and let cool for a few minutes.
- Meanwhile, wash and pat dry the lettuce leaves and set aside.
- Once the bread taco shells have cooled, spread a teaspoon of tartar sauce inside each one, then fill with half a lettuce leaf and two slices of Speck Alto Adige PGI. Add a little more tartar sauce on top and serve.