A vibrant combination of flavours in our hand-crushed Focaccia with olive oil. Prepared in just 20 minutes, this dish is the incarnation of spring, offering your customers a taste of the season in every bite. Ideal for sharing and adding to your menu, this sandwich can be served in bars or as a snack in restaurants and hotels, offering a taste of Italy.​

Preparation : 15 minutes
For the tomato concassé:
Blanch the tomatoes in lightly salted water, cool them in water and ice and peel them. Cut 4 slices of tomatoes, remove the seeds and create a brunoise. ​

Cut the courgette into brunoise and blanch in lightly salted water for a few seconds. Then let them cool with water and ice, dry and set aside.​

Peel the cucumber, cut it into four parts and remove the seeds, create a brunoise, dry with paper towels and set aside.​

Blanch the peas in lightly salted water, let them cool with water and ice and dry.​

Combine all the vegetables in a bowl and add: crescenza cheese, mayonnaise, salt and pepper until smooth.
Dressing : 5 minutes
Bake Focaccia at 190° for 4 minutes, then let it cool and divide it into 8 equal parts. Cut 1/8 in two lengthwise, stuff it with a generous layer of the mixture of vegetables, crescenza and mayonnaise, and close it with the upper part.

Divide the focaccia with a cross cut in order to create two equal triangles. Arrange them one on top of the other by clamping them with a skewer and serve them on a plate.
Chef's tip
Crescenza cheese is a typcal italian cow milk cheese. If you don't have, you can replace by an extrafresh cowmilk cheese​.