Tramezzini Five Ways
• • • Each variation Makes 4 tramezzini • • •
Tramezzini are small, artfully constructed tea sandwiches that are as pretty to look at as they are delicious to eat. Made with soft white bread trimmed of its crust and filled with all sorts of savories and pickled vegetables, they are a staple of Venetian snack food. Here are a few of my favorites. Make any or all, or come up with your own combinations.
EGG SALAD TRAMEZZINI with Asparagus
8 hard-boiled large eggs
1 tablespoon mayonnaise, plus more for the bread
2 tablespoons minced Classic Giardiniera (page 61)
Fine sea salt and freshly ground black pepper
8 slices good-quality soft white bread (I use Vermont Bread Company Soft White)
8 spears Oil-Preserved Asparagus (page 29), cut crosswise into small pieces
1 • Peel the eggs and set aside 4 of them. Chop the remaining 4 eggs and put them in a bowl. Fold in the mayonnaise and giardiniera. Season lightly with salt and pepper.
2 • Spread a thin layer of mayonnaise on one side of each of the bread slices. Spread the egg salad evenly on four of the slices. Scatter the asparagus pieces on top. Cut the reserved 4 eggs in half lengthwise. Arrange two halves, cut side down, on each tramezzino over the asparagus.
3 • Cover each with another slice of bread, mayonnaise side down. Gently press down on the sandwiches to compress them just a little. Using a serrated knife, neatly cut away the crusts. Cut the tramezzini in half on the diagonal and serve.
TUNA AND OLIVE TRAMEZZINI with Roasted Peppers
2 (7-ounce) cans good-quality solid tuna in olive oil, drained and coarsely chopped
¼ cup (42 g) coarsely chopped pitted Brine-Cured Olives (page 179) or store-bought purple olives, such as Kalamata
1 tablespoon capers, rinsed, drained, and coarsely chopped (optional)
⅓ cup (85 g) mayonnaise, plus more for the bread
8 slices good-quality soft white bread (I use Vermont Bread Company Soft White)
1 cup (200 g) Sweet-and-Sour Roasted Peppers with Capers (page 38) or bottled roasted red peppers, drained and cut into strips
Several leaves of red leaf lettuce
1 • Combine the tuna, olives, and capers in a bowl and fold in the mayonnaise until well combined.
2 • Spread a thin layer of mayonnaise on one side of each of the bread slices. Spoon the tuna salad onto four of the slices, mounding it slightly in the center and spreading it out to the edges. Scatter the pepper strips over the tuna. Top with lettuce leaves, keeping them within the confines of the bread.
3 • Cover each tramezzino with a second slice of bread, mayonnaise side down. Gently press down on the sandwiches to compress them just a little. Using a serrated knife, neatly cut away the crusts. Cut the tramezzini in half on the diagonal and serve.
PROSCIUTTO, ROASTED PEPPER, AND MOZZARELLA TRAMEZZINI
Mayonnaise, for spreading on bread
8 slices good-quality soft white bread (I use Vermont Bread Company Soft White)
1 cup (200 g) Sweet-and-Sour Roasted Peppers with Capers (page 38) or bottled roasted red peppers, drained and cut into strips
8 ounces (227 g) thinly sliced prosciutto di Parma
8 ounces (227 g) thinly sliced fresh mozzarella
2 ounces (57 g) arugula, thoroughly dried
Spread a thin layer of mayonnaise on one side of each of the bread slices. Scatter the peppers evenly over four of the slices, then arrange the prosciutto on top, followed by the mozzarella. Place a mound of arugula on top of the cheese. Cover each tramezzino with a second slice of bread, mayonnaise side down. Gently press down on the sandwiches to compress them just a little. Using a serrated knife, neatly cut away the crusts. Cut the tramezzini in half on the diagonal and serve.
PROSCIUTTO COTTO, PICKLED MUSHROOM, AND ASIAGO FRESCO TRAMEZZINI
Mayonnaise, for spreading on bread
8 slices good-quality soft white bread (I use Vermont Bread Company Soft White)
8 ounces (227 g) prosciutto cotto, or good-quality deli ham
3 to 4 ounces (85 to 113 g) Grilled Mixed Mushrooms in Oil (page 32), drained and patted dry
8 ounces (227 g) Asiago fresco, thinly sliced
Several leaves of romaine lettuce
1 • Spread a thin layer of mayonnaise on one side of each of the bread slices. Arrange the prosciutto cotto on four of the slices and scatter the mushrooms on top. Arrange the cheese slices evenly over the mushrooms, then top with the lettuce leaves, keeping them within the confines of the bread.
2 • Cover each tramezzino with a second slice of bread, mayonnaise side down. Gently press down on the sandwiches to compress them just a little. Using a serrated knife, neatly cut away the crusts. Cut the tramezzini in half on the diagonal and serve.
SPICY SALAMI, ARTICHOKE, ROASTED TOMATO, AND PROVOLONE TRAMEZZINI
Mayonnaise, for spreading on bread
8 slices good-quality soft white bread (I use Vermont Bread Company Soft White)
6 ounces (170 g) thinly sliced hot salami or soppressata
4 Baby Artichokes in Oil (page 26), or 8 bottled marinated artichoke halves, drained and patted dry
6 ounces (170 g) thinly sliced provolone
1 cup (200 g) Oven-Roasted Tomatoes in Oil (page 132), or bottled sun-dried tomatoes in oil, drained, patted dry, and cut crosswise into strips
1 • Spread a thin layer of mayonnaise on one side of each of the bread slices. Arrange the salami on four of the slices. Cut each artichoke half in half lengthwise and place four pieces on each tramezzino on top of the meat. Arrange the cheese over the artichokes and scatter the tomatoes on top.
2 • Cover each tramezzino with a second slice of bread, mayonnaise side down. Gently press down on the sandwiches to compress them just a little. Using a serrated knife, neatly cut away the crusts. Cut the tramezzini in half on the diagonal and serve.