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may also occasionally contain implicit and explicit references to

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Saturday, October 15, 2016

Tramezzino di Giovanna

Tramezzino di Giovanna
(Giovanna's Sandwich),
by Liviana (Giovanna L.)

It's time once more for me to report on my latest culinary experiment.


  • 3-5 ultra thin slices of salame genovese (I recommend Hormel Genoa Salame, already sliced ultra thin)
  • sliced whole oat bread
  • extra virgin olive oil
  • soft goat cheese
  • dill weed
  • garlic powder
  • pitted kalamata olives
  • balsamic vinaigrette


  1. Soften the goat cheese by letting it sit out of the frigorifero for an hour or so prior to preparation.
  2. Fry the salame genovese slices in their own grease and a bit of extra virgin olive oil.  Mind you don't fry them too long.  Drain on paper towels, and blot to get the excess oil/grease away.
  3. Slice the kalamata olives in half length-wise.
  4. Spread the goat cheese onto a slice of whole oat bread (you want enough to cover the slice), then sprinkle with dill weed.
  5. Place the salame genovese on top of the goat cheese.
  6. Place the sliced kalamata olives on top of the salame genovese.
  7. Drizzle with balsamic vinaigrette.
  8. Sprinkle with garlic powder.
  9. Top with a second slice of whole oat bread.
  10. Eat and enjoy.


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