Tramezzini Treat

Prep Time


Cook Time


Total Time





  • Tramezzini:
  • 750g Eskort Chicken Polony
  • 4 Tramezzinis
  • 250 ml cream cheese
  • 65 ml spring onion
  • 30 ml thyme
  • 1 lemon, zest and juice
  • 500 g baby marrow
  • 1 handful baby spinach
  • olive oil for cooking
  • 250 ml white cheddar, grated
  • Deep-fried green tomato:
  • 4 green tomatoes, cut into quarters
  • 250 ml flour
  • salt and pepper
  • 2 eggs
  • 250 ml bread crumbs
  • oil for deep frying


  • Deep-Fried tomatoes:
  • In a mixing bowl, add flour, salt and pepper.
  • Toss the tomato quarters in flour.
  • Dip the flour-coated tomatoes in 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 kitchen paper.
  • Tramezzini:
  • Thinly slice the baby marrows and dress with olive oil, salt and pepper.
  • In a frying pan over a high heat, fry the baby marrows until charred but still firm.
  • Finely chop the thyme and spring onion and mix with cream cheese, lemon zest and juice.
  • Thinly slice the polony.
  • Assemble:
  • Slice open each tramezzini, spread with cream cheese, add baby spinach, baby marrow and a slice of polony.
  • Sprinkle with cheese, close and butter the outside.
  • Toast the tramezzini’s in a heated pan until golden and crispy.


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