Bresaola, Arugula and Grana Padano Tramezzino Recipe
Makes 4 tramezzini
Spread a light layer of mayonnaise over one side of each bread slice.
Place the arugula in a medium bowl. Add the oil, lemon juice and salt and pepper, and toss to coat.
Divide the slices of bresaola evenly among 4 of the bread slices and arrange the arugula on top. Top with the cheese, then cover with the remaining bread slices, mayonnaise-side down. Cut each tramezzino in half and serve.
From My Italian Kitchen (Stewart, Tabori and Chang) by Luca Manfé.