By chef Daniele Reponi of Modena
From the book “Il Balsamico, Oro Nero di Modena – The Black Gold of Modena”, published by Artioli 1899A

“Delicious Modenese Habits” sandwich
Hamburger bun, ideally made with artisan bread
White cabbage
2 slices of Modena P.G.I. Cotechino
Pumpkin cream with horseradish
Leek sprouts
Drops of Traditional Balsamic Vinegar of Modena P.D.O.
Get hold of an artisan hamburger bun with toasted sesame seeds. Slice in half.
Cut the white cabbage into matchsticks. Dress with extra virgin olive oil and a pinch of salt. Stir thoroughly so the cabbage is evenly dressed.
Evenly distribute the dressed cabbage on the bottom of the bun.
Take the cooked Modena P.G.I. cotechino and cut into slices of about 1 cm. Place the Cotechino slices on top of the cabbage. For optimum flavour and consistency, check the Cotechino is hot.
Add the fresh pumpkin cream with horseradish on top of the Cotechino. Complete with the leek sprouts for an extra touch of freshness and crunch.
Finish with Traditional Balsamic Vinegar of Modena P.D.O. Extravecchio.
Close the sandwich and serve immediately.
Buon appetito!