Tramezzino wheat-rye

Horizontally sliced wheat bread with rye flour, without crust; sliced in 10 slices of 45 x 10 x 0,85 cm. Ideal for sandwiches, canapés and toasts.

Suitable for vegans

Suitable for vegetarians

1000 g
Defrosting 22 °C · 30'
6 PCS C/S · 48 C/S PAL
THAW & SERVE

Occasion

Breakfast, coffee & tea time, party & drinks

The story behind

"Tramezzino" means sandwich in Italian. These breads allow chefs to create a colourful range of sandwiches, toasts and canapés more quickly and easily. The tramezzino was invented on the outskirts of Venice, at the end of the 50s or early 60s. It is a baked-in-a-tin loaf and the total 12-hour manufacturing process results in a bread of approx. 2 kg.

Tips & tricks

Ideal to make all kinds of club or party sandwiches, toasts, croques, flavoured croutons, grisini bread sticks or even empanadas and turnovers.
Serve warm or cold.
Bring colour to your creations by using multiple types of loaves in one sandwich.
Tip: Keep the loaf or slices covered in plastic bag or under wet towel to prevent from drying out.

PAVÉ GARDE MESSIER, bread fingers or grisini

Eggs Benedict with grilled green asparagus, poached egg, hollandaise sauce, bacon crumble and sourdough bread fingers.

TUNNBRÖD, tulip

Tunnbröd tulip filled with a goat cheese salad. This salad is a mixture of red and green lettuce, radicchio, crispy bacon rashers, dried onion, roasted hazelnuts and glazed goat cheese with balsamic cream.