Gorgonzola and Mache Sandwiches (Tramezzini con Gorgonzola e Gallinella)

• 1/4 pound Italian Gorgonzola cheese, at room temperature
• 3 tablespoons extra-virgin olive oil
• 1/4 pound mache (lamb's lettuce), roots trimmed, leaves washed and dried
• 8 slices firm-textured white bread, crusts trimmed

1. Put the Gorgonzola in a small bowl and break it into small pieces with a fork.
2. Add the olive oil and mash until creamy.
3. Put the mache in a bowl.
4. Add the creamed Gorgonzola, a little at a time, turning the leaves gently with a fork until evenly coated.
5. Mound one-fourth of the mache and Gorgonzola filling in the center of each of 4 slices of bread; top with the other slices.
6. Position a sharp knife diagonally across the slice of bread; hold the bread down with your other hand so as not to flatten the filling and quickly slice the sandwich to produce two tramezzini.

gorgonzola cheese, extravirgin olive oil, mache, white bread

Taken from www.foodandwine.com/recipes/gorgonzola-and-mache-sandwiches (may not work)