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 crustless, triangular soft white bread sandwiches that became the defining snack of Italian café culture, particularly in Venice and Turin. Their origin is traditionally attributed to Caffè Mulassano in Turin, founded in 1926 by Enrico Mulassano and his wife Angela, where the format was developed as a lighter, more refined alternative to heartier filled rolls. Multiple Italian food historians, including articles in Italian food journals, credit the name tramezzino to the poet and nationalist Gabriele d'Annunzio (1863–1938), who is said to have derived it from the Italian tra (between) and mezzo (middle) — literally "in the middle." D'Annunzio was known for coining Italian replacements for foreign words as a cultural and nationalist act; if the attribution is correct, it places the naming in the early 20th century during the Fascist era's campaign to Italianize language. The sandwiches spread from Turin to Venice, where they became the standard offering at bacari (traditional Venetian wine bars), served with ombra (a small glass of local wine). Venetian tramezzini typically use a softer bread and are filled with mayonnaise-based mixtures — tuna and vegetables, egg and olive, shrimp with avocado — pressed together and cut diagonally. The soft, yielding texture and mild flavors are designed specifically to pair with wine without overwhelming the palate.