Bresaola, tomato and Philadelphia sandwich Calories

Spread Philadelphia cream cheese on the bread, add thin tomato slices and bresaola, then close the sandwich. Patting the tomato dry helps keep the bread from going soggy; assemble it shortly before eating for the best texture.

No, bresaola is not cooked; it is salted and air-dried beef that is ready to eat. It is usually sliced thinly and added to the sandwich without further cooking.

Ciabatta, a baguette or another crusty loaf works well for a bresaola, tomato and Philadelphia sandwich. The cream cheese and tomato add moisture, so very soft bread can become soggy; lightly toasting it helps.

Yes, you can toast the bread lightly, but bresaola and tomato are usually served cold. Heating the whole sandwich can make the Philadelphia runny, the tomato watery and the thin cured beef dry.

You can use another plain cream cheese in a bresaola, tomato and Philadelphia sandwich. For a different flavour, try a thin layer of soft goat cheese, but choose a mild one so it does not overpower the bresaola.

Bresaola is cured, air-dried beef, while prosciutto is cured pork. Bresaola is usually lean and has a mild, beefy flavour; prosciutto tends to be fattier and more savoury, so they give the sandwich a noticeably different taste.

Yes, but it tastes best freshly assembled. If you need to pack a bresaola, tomato and Philadelphia sandwich ahead, pat the tomato dry and keep it chilled in a sealed container; the bread will soften as it sits.

A green salad, olives or vegetable soup pairs well with a bresaola, tomato and Philadelphia sandwich. Since the sandwich already combines creamy cheese and salty cured beef, a light, simply dressed side keeps the meal balanced.

Keep a leftover bresaola, tomato and Philadelphia sandwich covered in the refrigerator and eat it as soon as practical, ideally the same day. The tomato releases moisture and softens the bread, so this sandwich does not keep its best texture for long.