Tramezzini with Salami

For quick cooling, briefly place the egg in cold water after cooking.

The finer the filling, the easier it is to spread the cream smoothly later.

Stir the parsley in at the very end if you want a particularly fresh color.

Start with a small amount of salt, as the salami and mustard already add seasoning.

In the refrigerator the cream melds more evenly and stays nicely fresh.

For clean edges use a sharp knife and wipe it briefly between cuts.