Kitchen Recipe Collection
Italian Tramezzini (Venetian Tea Sandwiches)
Soft, crustless, triangular sandwiches bulging with creamy fillings, famously displayed in Venetian bars. Perfect for a light lunch or aperitivo.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- soft, crustless white bread (pane in cassetta)
- good quality mayonnaise
- canned tuna in oil
- hard-boiled eggs
- artichoke hearts (marinated)
- prosciutto cotto (ham)
Equipment
- Sharp knife
- Mixing bowls
Instructions
- 1
Prepare the Bread
Use extremely soft, square white bread. Cut the crusts off completely.
- 2
The Mayo Layer
Spread a generous, thick layer of high-quality mayonnaise on one side of every slice of bread. This is the glue and the moisture barrier.
- 3
Make Tuna Filling
Drain the tuna and mix it with enough mayonnaise to create a very creamy, spreadable paste. Add a dash of lemon juice and pepper.
- 4
Make Egg & Artichoke Filling
Slice hard-boiled eggs and marinated artichoke hearts thinly.
- 5
Assemble - Style 1
Mound the tuna-mayo mixture generously in the center of a slice of bread. Top with the second slice.
- 6
Assemble - Style 2
Layer prosciutto cotto, sliced eggs, and artichoke hearts on a mayo-spread slice. Top with the second slice.
- 7
The 'Smile' Shape
Gently press the edges of the sandwich down, leaving the center domed (bulging with filling).
- 8
Cut
Using a very sharp knife, cut the square sandwiches diagonally to create two plump triangles.
- 9
Moist Storage
Tramezzini dry out in minutes. Immediately cover them with a damp, clean kitchen towel until ready to serve.
- 10
Serve
Serve cold, traditionally accompanied by a Spritz or a small glass of wine (ombra).
Cooking Tips
- The bread must be cloud-like in its softness. In Italy, special 'pane per tramezzini' is sold in long, crustless sheets.
- Do not spread the filling to the edges; mound it in the middle to create the classic domed Venetian shape.
Variations
- Tramezzino Pollo e Insalata: Fill with shredded chicken breast, mayonnaise, and crisp iceberg lettuce.
Chef's Notes & Storage
- Invented in Turin but perfected in Venice, where the humid air (and damp towels over the bar displays) keeps them exceptionally soft.
Nutrition Estimate
340 calories · 14g protein · 25g carbs · 20g fat · 2g fiber per serving
