Kitchen Recipe Collection
Italian Tramezzini Veneziani
The elegant Venetian finger sandwich. Crustless, impossibly soft white bread stuffed to the bursting point with rich, mayonnaise-based fillings.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- soft, crustless white bread (pane in cassetta)
- good quality mayonnaise
- tuna (canned in olive oil)
- hard-boiled eggs
- artichoke hearts
- prosciutto or cooked ham
- arugula
Equipment
- Sharp knife
- Damp kitchen towel
Instructions
- 1
The Bread
Lay out slices of very soft, crustless white bread. (Italian 'pane da tramezzini' is sliced horizontally, long and thin).
- 2
The Mayo Base
Spread a thin, even layer of mayonnaise on all pieces of bread. This acts as a barrier so the fillings don't make the bread soggy.
- 3
Prepare Fillings
Option A (Tonno e Uova): Mix drained tuna with mayo and slice hard-boiled eggs. Option B (Prosciutto e Carciofi): Layer prosciutto with thinly sliced marinated artichokes.
- 4
The Dome
Pile the filling generously in the very center of the bread, creating a 'dome' shape. Leave the edges relatively clear.
- 5
Top and Press
Place the top piece of bread over the filling. Gently press the EDGES of the bread together, maintaining the bulging dome in the center.
- 6
Cut
Using a very sharp knife, cut the sandwich diagonally into triangles.
- 7
The Shape
The classic Venetian tramezzino looks like a stuffed triangle with a fat, bulging belly and pinched edges.
- 8
Keep Moist
Tramezzini dry out very quickly. Cover them immediately with a damp (but clean and wrung-out) kitchen towel.
- 9
Rest (Optional)
Letting them sit in the fridge under the damp cloth for an hour allows the flavors to meld.
- 10
Serve
Serve cold alongside a Venetian Spritz.
Cooking Tips
- The bread must be incredibly soft. If you can't find Italian tramezzino bread, use standard soft white sandwich bread and cut the crusts off.
- The filling should be much thicker than a standard sandwich, heavily reliant on mayonnaise for moisture and structure.
Variations
- Granchio: Crab meat mixed with a touch of lemon and mayo, very popular in Venice.
Chef's Notes & Storage
- Found in every 'bacaro' (wine bar) in Venice, eaten as a mid-morning or late-afternoon snack.
Nutrition Estimate
310 calories · 12g protein · 25g carbs · 18g fat · 2g fiber per serving
