TRAMEZZINIS

Recipe and photo: Elsabie Templeton
Tramezzinis with leftover Rump, spinach, sweet orange pepper, onion, blue cheese, mozzarella and cheddar. I did not make the pitas from scratch today but my recipe is on the blog.

4 bought pita breads
leftover steak, thinly sliced
2 small orange sweet peppers, cubed
1 small onion, thinly sliced (keep aside to use raw as more flavour)
125 g baby spinach leaves
100 g creamy blue cheese, cut up
200 g Cheddar, grated
100 g Mozzarella, grated
75 ml cream
oil
Add a small splash of oil to a warm heavy based saucepan. Add the peppers and fry over medium heat for about 3 minutes. Add the spinach and stir fry until it starts to wilt.
Add the cream and stir through to warm it. Add the blue cheese and stir until melted into the cream.
If the liquid is too much simmer until its evaporated and the mixture is just moist. You do not want to make the pita bread soggy.
Cut the pita breads open while heating a panini press or a pan to toast the tramezzinis in on the stove. Open the pita bread flat with cut side up.
Sprinkle cheddar on the one pita halve then place the meat on top.
Spoon the spinach and blue cheese over and sprinkle the raw onion and mozzarella over.
Close with the other half and carefully lift with spatula onto the panini press or the pan.
Toast for a few minutes and carefully turn over to toast the other side.
Remove when golden brown and crispy and cut into quarters with a sharp smooth bladed knife.
Serve while warm or cool on rack to keep it from going soggy and pack in lunchboxes when cold.