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.
Ingredients
- 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
📝 Make Ahead
Best made same day. Cover with damp paper towel and plastic wrap if making ahead.
Instructions
- Mix tuna with 2 tbsp mayonnaise and chopped artichokes for one filling
- Spread remaining mayo on all bread slices
- For tuna tramezzini: spread tuna mixture on bread, top with second slice
- For prosciutto tramezzini: layer prosciutto, mozzarella, arugula between bread
- Cut each sandwich diagonally into triangles
- Arrange on platter, cover with damp towel until serving
💡 Pro Tips
The bread should be incredibly soft - look for Japanese milk bread or brioche. Keep covered to prevent drying.
📜 History
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.