Tramezzini sandwiches

Tramezzini: recipes for making delicious, simple, and quick sandwiches

Tramezzini recipes to make delicious but simple and quick tramezzini Do you want the recipe to make perfect tramezzini? Below, you will find everything you need to know about how to make soft, moist, and tasty tramezzini. Some ideas for supper Tramezzani and how to fill them, because it seems obvious, but there are real filling techniques to have the filling in full view, perfectly distributed.

Who can resist the legendary tramezzino? Certainly not me. In my family, we have established a sandwich evening where we alternate between tramezzini, piadina, bruschetta, club sandwiches, hamburger buns, wraps, and mozzarella in Carrozza or rice balls. In short, an evening outside the rules for a really tasty dinner. Do you want to make a tramezzino, like at the bar, even better? Then it depends on the bar because I have often found dry and dry tramezzini, practically formed of only bread, 1 cm high, and very little filling.

Today I propose the Venetian tramezzini. If you have tasted them, you will not go back; they are soft, moist, with overflowing filling, and nice and plump. They melt in your mouth! And so soft that you could eat at least 1000. You don’t know how many gluttonous meals I had in Venice, Padua, and Mestre; We packed the bar windows with tramezzini of all tastes, covered with a damp cloth to keep them so soft. The only problem was choosing the taste since everything can fill Venetian tramezzini!

The tramezzino is the descendant of the classic American sandwich, which arrived in Italy in Turin in 1925. At the Mulassano café in Piazza Castello, where tasty triangular sandwiches were served for the first time during tea time. The name “tramezzino” was given by Gabriele DAnnunzio, who baptized them “intermezzo”, a tasty food to be consumed between one meal and another, as a snack. Years later, the tramezzino “el frames in” spread to Venice (but also in Mestre and the other nearby cities), becoming the protagonist together with the Spritz or umbra (the glass of wine).

Below, I propose tuna, ham, and mushroom tramezzini and mozzarella, tomato, and ham tramezzini. You can also prepare vegetarian tramezzini or change the filling as you like. The important thing is to see how to make tramezzini, the technique. I also leave you all my tips for making delicious, simple, and quick tramezzini that are always moist and very soft! Here are all the recipes for the best tramezzini in the world, perfect for dinner or to take around, but also for a buffet or an apéritif. They will always be a hit!

• Difficulty
  Low
• Cost
  Economic
• Preparation time
  20 Minutes
• Servings
  10 tramezzini
• Cooking method
  No cooking
• Cuisine
  Italian

Tramezzini: Recipes and Preparation

300 g of bread for tramezzini (5 long slices)
160 g of cooked ham
120 g of canned tuna (drained)
80 g of mushrooms (champignon)
2 hard-boiled eggs
120 g of mozzarella cheese
1 tomato
some gentle lettuce or salad leaves
some mayonnaise
some salt
some pepper
some oregano

How to make tramezzini:

Years ago, I could see how authentic Venetian tramezzini are made, and I fell in love with them! First, it’s important to use long, thin slices of bread for tramezzini that are not too thick. If you can’t find them, large slices of crustless toast bread are also fine. However, I still recommend using long slices.

The bread for tramezzini should always be covered with a layer of sandwich sauce, usually mayonnaise but also pink sauce, tartar sauce, or whatever is most suitable according to the filling.

We should always prepare Tramezzani at least 2 hours before consumption so that you can taste them at their best and so that the flavors can blend. Wrap them in plastic wrap or cover them with a damp cloth and put them in the fridge for at least an hour and a half. Before eating them, keep them at room temperature for 30 minutes so they are not too cold.

With the quantities stated in this recipe, I got 4 tuna tramezzini, 4 with tomato and mozzarella, and 2 ham and mushroom tramezzini.

Tramezzini with ham, tomato, and mozzarella

Delicious tramezzini with ham, mozzarella, and tomato
Take a slice of bread for tramezzini and spread a layer of mayonnaise (about 20 grams) on it. Add some lettuce to one half, making sure not to let it spill over the edges of the bread. Cover with a slice of ham.

How to make tramezzini:

Slice the mozzarella cheese. Do the same for the tomato, which should also be lightly salted.

Arrange the slices of tomato and mozzarella diagonally, as shown in the photo. This is the trick to making the filling of the tramezzino visible.

Add some slices of mozzarella on the edges so that the entire tramezzino is filled, sprinkle some oregano, and cover with another slice of ham and the other half of the bread, pressing both the surface and the edges well without pressing too hard. If you like, you can also add some basil leaves on top of the tomato and mozzarella.

With a knife, make a small incision to remind yourself which side is the right one to cut your tramezzino in half. Wrap it in plastic wrap or place it inside a damp cloth in the fridge for about an hour and a half.

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