Tramezzini with Cheese

Using a wet knife makes it easier to cut the egg white into clean cubes.

If the cheese is very soft, chill it briefly in the fridge so it’s easier to grate.

At room temperature the ingredients combine more smoothly.

Fold in only briefly so the mixture stays airy and the egg white cubes remain intact.

Let it rest in the fridge and take it out 5 minutes before spreading so it’s easier to spread at room temperature.

For clean edges, cut with a sharp knife and wipe it off between cuts.