Sandwich tacos stuffed with Speck Alto Adige PGI, salad and tartar sauce

Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.

Dish: Appetizer

Difficulty: Easy

Preparation time: 20 min

Cooking time: 10 min

A recipe by: Julia Morat

Ingredients

Serves for

people

Total time 30 min

Tartar sauce

Drain the pickled gherkins and the bell pepper strips, then finely chop them.
Put the mayonnaise in a small bowl, add the chopped gherkins, peppers, chives and parsley, and stir well.
Keep refrigerated until ready to use.

Tacos

To prepare the tacos with Speck Alto Adige PGI, preheat the oven to 190°C circulating air. Place the bread slices on a cutting board and use a round cutter or a small bowl, approx. 12 cm in diameter, to cut out round discs.
Brush the bread slices with a little olive oil, fold them in the middle and place them into an inverted muffin tin so they keep their folded shape while baking. Bake the bread slices at 190°C for 10–12 minutes until golden brown. Remove from the oven and let cool for a few minutes.
Meanwhile, wash and pat dry the lettuce leaves and set aside.
Once the bread taco shells have cooled, spread a teaspoon of tartar sauce inside each one, then fill with half a lettuce leaf and two slices of Speck Alto Adige PGI. Add a little more tartar sauce on top and serve.