from The Magazine Italian Cooking & Living, June/July 2006

• 1 cup freshly grated Parmigiano-Reggiano


• 4 tablespoons butter, plus extra


• 3 tablespoons mayonnaise


• 1 tablespoon mustard


• juice of 1/2 lemon


• salt and freshly ground pepper


• 8 slices white bread, crusts removed


• 1/4 pound salami, sliced


• fresh chives for garnish

In a bowl, mix together the Parmigiano, 4 tablespoons butter, mayonnaise, mustard and lemon juice. Season with salt and freshly ground pepper. Spread each bread slice with a thin layer of the cheese mixture. Layer the bread with the slices of salami, cover with another piece of bread and cut sandwiches in half diagonally. Finely chop the chives and put them on a plate. Spread the diagonal side of the sandwich with a think layer of butter, then press the buttered edge into the chives for garnish. Serves 4

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