Tramezzini
Venice elegant answer to the British tea sandwich. These crustless triangles of soft white bread hold creative fillings from tuna and artichoke to prosciutto and fig, perfect for standing at the bar counter.
- 8 slicesWhite sandwich bread(very soft, crustless)
- 1/2 cupMayonnaise
- 1 canTuna in olive oil(drained)
- 1/2 cupMarinated artichoke hearts(chopped)
- 4 slicesProsciutto cotto
- 4 ozFresh mozzarella(sliced thin)
- 1 cupArugula
Best made same day. Cover with damp paper towel and plastic wrap if making ahead.
- 1Mix tuna with 2 tbsp mayonnaise and chopped artichokes for one filling
- 2Spread remaining mayo on all bread slices
- 3For tuna tramezzini: spread tuna mixture on bread, top with second slice
- 4For prosciutto tramezzini: layer prosciutto, mozzarella, arugula between bread
- 5Cut each sandwich diagonally into triangles
- 6Arrange on platter, cover with damp towel until serving
The bread should be incredibly soft - look for Japanese milk bread or brioche. Keep covered to prevent drying.
Tramezzini are traditionally attributed to Caffè Mulassano in Turin around 1925, though they are now more associated with Venice. The name is said to have been coined by poet Gabriele d'Annunzio, from the Italian "tra" meaning between and "mezzo" meaning middle. The sandwiches became a staple of Venetian bacari wine bars, typically made with soft, crustless white bread and filled with mayonnaise-based mixtures.