Club Sandwich with Parmigiano Reggiano ice cream - United States

Elisa Di Rienzo - Il fior di cappero

  • Difficoltà


  • Stagionatura

    18 months

  • For the tortillas:
  • 100 g Tropea onion
  • 40 g Parmigiano Reggiano
  • 20 g cream
  • 5 eggs
  • extra virgin olive oil
  • nutmeg
  • salt and pepper
  • To finish:
  • slices of white bread
  • fresh salad
  • vine tomatoes
  • sliced grilled aubergine
  • mustard
  • For the Parmigiano ice-cream:
  • 400 ml of cream
  • 100 g Parmigiano Reggiano
  • 1 egg white

Dice the onion and simmer in a pan with extra virgin olive oil without browning. Add water if necessary. Athe end of cooking the onion should be tender but dry. Add salt and pepper to taste. Beat the eggs with salt, pepper and nutmeg. Heat the cream, add the Parmigiano Reggiano and when it is completely melted, add the eggs. Line the bottom of small moulds with onions and pour over the egg mixture. Bake at 150°C for about 15 minutes. With a pastry ring, cut some discs of the same diameter to make tortillas from the sliced bread and toast them on a hot plate. Slice the tomatoes. Assemble the club sandwich alternating all the elements: white bread, tortillas, tomatoes, salad, grilled eggplant and mustard. Hold it together with a toothpick. Finally, prepare the ice cream: with an electric blender, mix the Parmesan cheese and cream until the mixture is smooth and without lumps. Over a gentle heat, bring to the boil and cook for about 3 minutes until it becomes creamy. Allow to cool. Meanwhile, whip the egg whites with a pinch of salt and then add to the cream stirring from the bottom upwards. Leave it in the freezer for at least 2 hours, until it starts to freeze. Serve with the sandwich.


I wanted to reinterpret the Club-House Sandwich, one of the most universally known sandwiches in the world. My personal interpretation of the club sandwich is first and foremost a vegetarian one. The cross-cooking of this "storey building sandwich" starts from the United States of America, its land of origin, with its classic layer format, but then travels through Spain and finally ends up in Italy. The filling includes some Tropea red onion tortillas, Parmigiano Reggiano, vine tomatoes, salad leaves, grilled aubergine and then embellished with flakes of Parmigiano Reggiano. Finally, a delicious Parmigiano Reggiano ice cream that accompanies the sandwich perfectly.
Elisa Di Rienzo
Il fior di cappero