Tramezzini
Soft, crustless triangle sandwiches filled with tuna, tomato and mayonnaise or ham and artichoke, made in 15 minutes with no cooking.
Photograph credit: Tramezzini con bandierine by tata domizi · CC BY 3.0 · Wikimedia Commons
Before You Start
Spread the mayonnaise to the edges to seal the bread.
Dry the tomato slices first.
Cover with a damp cloth to keep the bread soft.
How to Make Tramezzini
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Mash the tuna with 4 tablespoons of the mayonnaise and the pepper. Dry the tomato slices on kitchen paper.
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Spread 6 slices of bread to the edges with mayonnaise. Fill 3 with the tuna and tomato, and 3 with the ham, artichoke and rocket.
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Top with the other slices spread with mayonnaise, pressing down firmly.
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Trim off the crusts, cut each sandwich into two triangles and cover with a damp cloth. Chill until needed.
Why the Method Works
Cut the crusts off and press the sandwich flat. That is most of what makes a tramezzino: a soft, damp, chilled triangle of white bread with a generous filling, sold in every Italian bar. They are made in advance and are better for it.
Use soft white sandwich bread with a fine crumb, not sourdough. Spread both slices to the edges with mayonnaise, which seals the bread against the filling and keeps it from going soggy. Dry the tomato slices on kitchen paper before they go in, because their juice is what wets the bread. Pile the fillings generously, since the slices are thin.
Two fillings are classic: tuna mashed with mayonnaise and tomato, and ham with artichoke hearts. Press the sandwiches together, trim the crusts, cut in two triangles and cover them with a damp cloth. Chill them for up to 2 hours before serving. They are eaten cold, with an aperitivo.
After You've Cooked It
Keeps for 1 day in the fridge under a damp cloth.
Serving Tramezzini
- Spritz
- Dry white wine
- Olives
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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