Tramezzini treat

By YOU Digital
13 November 2018


Preparation: 10 min | Cooking: 10 min | Serves 6-8

Tramezzinis, sliced open and filled with slices of #JustDelicious Chicken Polony and heaps of yummy toppings, are deliciously to die for.


Deep-fried green tomatoes

250ml (1c) flour

salt and pepper

4 green tomatoes, cut into quarters

2 eggs, whisked

250ml (1c) breadcrumbs

oil for deep-frying


500g baby marrow

30ml (2T) olive oil

30ml (2T) thyme

65ml spring onion

250ml (1c) cream cheese

zest and juice of 1 lemon

750g Eskort Chicken Polony

oil for deep-frying

To assemble

4 tramezzinis

handful baby spinach

250ml (1c) white cheddar, grated



Deep-fried tomatoes

  • In a mixing bowl add the flour, salt and pepper.
  • Toss the tomato quarters in the flour mixture.
  • Dip the flour-coated tomatoes in the egg.
  • Coat with breadcrumbs and refrigerate for 5 minutes.
  • In a shallow frying pan, heat the oil and fry the crumbed tomatoes until golden brown.
  • Remove from the oil and drain on paper towel.


  • Thinly slice the baby marrows and coat with the olive oil. Season with salt and pepper.
  • In a frying pan over a high heat, fry the marrows until charred but still firm.
  • Finely chop the thyme and spring onion and mix with the cream cheese, lemon zest and juice.
  • Thinly slice the polony.


  • Slice open each tramezzini, spread with the cream cheese mixture, add some baby spinach, baby marrow and a slice of polony.
  • Sprinkle a handful of cheese over, close and butter the outside.
  • Toast the tramezzinis in a heated pan until golden and crispy.

To Serve

  • Serve with the deep-fried green tomatoes.
  • Use any leftover cream cheese mixture as a dipping sauce for the tomatoes.

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