Tender potatoes tossed in a bright, tangy dressing of red wine vinegar and olive oil, layered with fresh green onions, sharp cheddar, and a hint of spice. Light yet flavorful, this refreshing salad delivers the perfect balance of zest, crunch, and savory richness in every bite.

A vibrant mix of crisp, garden-fresh greens tossed to perfection, delivering a refreshing burst of flavor and texture in every bite. Light, clean, and irresistibly crunchy, this salad balances freshness with a satisfying bite—perfect for a nourishing, feel-good dish that doesn’t compromise on taste.

A vibrant and flavorful marinated appetizer featuring tender artichoke hearts, briny olives, and creamy bocconcini, all brought together with juicy, sun-ripened tomatoes. Infused with herbs, lemon and spices, each bite delivers a perfect balance of tangy, savory, and fresh notes. Light yet satisfying, this dish is ideal as an appetizer or served as a side dish to any meal.

I wanted a light meal for dinner tonight therefore made a panino (sandwich) and paired it with this light and flavorful salad. There was extra dressing therefore I used it for a green salad the next day.

Italian-inspired turkey burger layered with rich melted cheese; sweet roasted red peppers and a spicy mayo add big flavour. Serve with a simple green salad and you have a complete meal.

Today, I picked up a baguette from the French market in Arona and made a classic Jambon-Beurre sandwich. I paired it with my Bistro Bleu Salad for a complete French-inspired meal!

Crisp endive leaves topped with toasted walnuts and creamy Roquefort cheese, finished with a bright lemon dressing that balances the cheese's rich, tangy character. A refreshing French-inspired salad with layers of crunch, citrus, and bold flavor. I served this with my Jambon-Beurre Sandwich.

I had a pack of two cutlets tucked away in the freezer and turned them into this open-faced panino, topped with a tomato and shallot bruschetta, spices, balsamic vinegar and melted cheese. Paired with a crisp green salad with radishes, it came together as a simple but perfectly satisfying meal.

A hearty hot sandwich built on crisp, golden baguette bread, layers melted cheese and spicy mayonnaise then filled with tender beef sautéed to perfection for rich, savory flavor. Served with a fresh green salad, adding a light, refreshing contrast to the dish.

This Chicken Caprese Melt is a warm, pressed sandwich layered with fresh mozzarella, chicken, marinated tomatoes and basil. Easy to make and packed with classic Caprese flavors.

Croissant de Boeuf – Juicy, seasoned steak layered on a buttery, flaky croissant with creamy Brie, crisp lettuce, and sweet roasted peppers. The combination of rich beef, velvety cheese, fresh greens, and smoky-sweet peppers creates a perfectly balanced sandwich with irresistible Parisian flair.

A balanced blend of tangy Dijon mustard and smooth golden honey, this dressing delivers the perfect mix of sweet, sharp, and savory flavors. Whisked with sunflower oil, apple cider vinegar, and a touch of seasoning, it’s light, creamy, and versatile — ideal for drizzling over crisp salads, roasted vegetables, grain bowls, or grilled chicken. Fresh, vibrant, and slightly zesty, it adds a bright finish to every bite.

We love a sandwich and salad for dinner, especially if they are hot sandwiches. This pork sandwich is sweetened with Marsala wine. Marsala can be sweet or dry and is produced in the Italian city Marsala in Sicily. In Italy I can get “Marsala al Uvo”, which translates to Marsala with egg.

A heart caprese salad is a playful, romantic twist on the classic Italian favorite. Juicy slices of tomatoes are topped with creamy fresh mozzarella cut into heart shape. We finish it with a sprinkle of salt, either fresh or dried basil and a drizzle of olive oil and topped off with a good balsamic vinegar. Light, fresh, and visually charming, a beautiful contrast of colors and flavors. It’s a dish that feels both elegant and heartfelt — perfect for date nights, celebratio

Scorri a basso per l’italiano Serves: 2 With family coming to visit I made a big batch of my Turkey Cutlets for Freezer which today made 36 cutlets. Therefore, I froze 32 of them and made this cutlet salad meal for dinner tonight. Any type of cutlets are great to have in the freezer because we can easily make a full meal out of them by adding veggies and a salad. Ingredients 1 bunch of asparagus tips 1 red bell pepper cut into slices Cauliflower florets to taste Garl

Scorri a basso per l’Italiano Serves: 2 We just love hot sandwiches with a salad for dinner and when we roast the ingredients it makes it for a healthier meal. Ingredients 70 gr sliced onions 240 gr sausages 1 tbsp olive oil Garlic salt or salt & pepper to taste 1 tbsp dried oregano 2 red peppers Garlic salt or salt & pepper to taste Dried oregano to taste 2 large buns 6 slices provolone cheese Directions Preheat oven to 390°F and line a baking sheet with aluminum fo

Scorri a basso per l’Italiano Serves: 2 BLT or the bacon lettuce and tomato sandwich on toasted sliced bread began appearing in American cookbooks around the early 1900s after mayonnaise was adopted to make sandwiches better. By 1910, versions of bacon–lettuce–tomato sandwiches were increasingly recognizable as the BLT and with the rise of lunch counters, cafes and hotel dining rooms it became the Standard American lunch sandwich. Today, the BLT is both the benchmark s

Scorri a basso per l’italiano Serves: 2 There are days when we just want a light meal and for me that is usually a sandwich with a salad. Today I had some broccoli and cauliflower in the fridge therefore I boiled them or you can steam them, then I strained them and let them cool and made a cold salad out of the to accompany my quickly cooked pork filets to make it a hot sandwich meal. Ingredients 80 ml olive oil 60 ml apple cider vinegar 1 tbsp honey 1 tsp Dijon musta

Scorri a basso per l’Italiano Serves: 2 I made a big batch of homemade chicken cutlets and decided to make a cutlet sandwich with a side salad for dinner. Truly a delicious meal! The store didn’t have turkey therefore I bought chicken and made the cutlets the same way I make my Turkey Cutlets . Turkey or Chicken, cutlets are delicious! Ingredients 1 tbsp butter 2 tbsp vegetable broth, plus as required 2 or 3 chicken cutlets Juice from 1 lemon Juice from 1 oran

Scorri a basso per l’italiano Serves: 2 – 3 We love a sandwich and salad for dinner after we have had several big meal days. Making it a hot sandwich makes the meal feel like dinner. This sandwich has a good crusty bread to hold the veal, veggies and cheese. Absolutely delicious with a simple green leaf salad. Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 70 gr diced onions 150 gr small pieces of veal (you can use whatever you like) Vegetable broth as required