South Tyrolean Club Sandwich

The South Tyrolean Club Sandwich is a variation of the classic Club Sandwich that incorporates influences from South Tyrolean cuisine. The traditional cuisine of South Tyrol often includes ingredients like rye bread, speck, local cheeses, and sauerkraut. Here I propose a recipe that blends the Club Sandwich format with these typical ingredients.

Ingredients

• 6 slices of rye bread or artisan bread of your choice
• 6 slices of South Tyrolean speck
• 200 g of South Tyrolean cheese (such as Mountain Cheese or Tilsiter)
• Sauerkraut to taste
• 2 ripe tomatoes, sliced
• Iceberg lettuce, washed and dried
• Mayonnaise to taste
• Dijon mustard or sweet mustard to taste (optional)
• Butter to taste
• Salt and pepper to taste

Preparation

1. Lightly toast the bread slices to make them crispy.
2. Spread a thin layer of butter on the bread slices, followed by a thin layer of mayonnaise and, if you wish, a touch of mustard.
3. On three slices of bread, add a first layer of lettuce, followed by a slice of cheese and two slices of South Tyrolean speck. Add some sauerkraut on top of the speck.
4. Cover with a second slice of bread and repeat the layers: lettuce, tomato, salt, pepper, cheese, and speck.
5. Finish with the last slice of bread, then cut the sandwich diagonally to form two triangles.
6. Secure each half sandwich with a toothpick to hold it together, if necessary.
7. Serve the South Tyrolean club sandwich immediately.

Trivia

The Club Sandwich is a classic American sandwich, distinguished by being made up of three layers of bread and two layers of filling. In its South Tyrolean version, speck brings a smoky and rich taste, while the typical cheese adds that mountainous touch that evokes alpine huts and landscapes. The sauerkraut adds a note of acidity and crispness that balances the richness of the other ingredients. This sandwich is a great way to enjoy the flavors of northern Italy in a quick and casual format.