How to make Tramezzini, Italian cold sandwiches

How to make Tramezzini, Italian cold sandwiches. Relatives of the more known panini, tramezzini are delicious triangles of soft white bread with cold fillings like tomato and mozzarella, egg and tuna, tuna and tomato. They are a popular lunch option in Italy, also served for an aperitivo or snack. Perfect lunch on a summer day, to bring to picnics, to put in a lunch box, or to serve for antipasto.

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Tramezzini

If you have been to Italy, you might have noticed stacks of white bread cut into triangles and filled with various fillings on display in every bar (café), Autogrill (similar to North American truck stops), and train stations. They are called "tramezzini" and are a popular lunch option, also enjoyed for an aperitivo (usually cut smaller), as a snack, or even breakfast.

Key elements to tramezzini:

• they are extremely soft and moist
• the special white bread with no crust
• the triangular shape
• the cold fillings
• they are not grilled or toasted

The filling

Depending on the area of Italy, there are a variety of fillings available. The most popular ones I used to have in Rome are:

• Tomato and mozzarella (Pomodoro e mozzarella)
• Egg and tuna (Uova e tonno)
• Tuna and tomato (Tonno e Pomodoro)

What you will need to make three types of tramezzini

• soft white bread with no crust
• mayo
• boiled eggs
• tuna packed in olive oil
• tomato
• mozzarella
• salt and pepper
• lettuce leaves

Tomato and Mozzarella

1. Rinse the tomato and slice it finely with a sharp knife. Place in a bowl and dress with evo oil, salt, and pepper.
2. Slice the mozzarella.
3. Spread a thin layer of mayonnaise on the inside of two slices of sandwich bread.
4. Then, add the tomato slices on one slice of the bread and top with the mozzarella. Reserve a couple of tomato slices for the tuna and tomato sandwich.
5. Cover with the other slice of bread.
6. Push gently with your hand to compact the ingredients, cut in half using a sharp knife with a smooth blade, then cut each half diagonally into two triangles.

Egg and Tuna

1. First, boil the eggs by putting them in a saucepan with cold water. Bring them to a boil, then cook for 9 minutes.
2. After, let them cool under fresh running water and remove the shell. Cut the eggs into slices and add a dash of salt and pepper.
3. Drain the oil from the tuna.
4. Take two slices of bread and spread them with mayonnaise. Then, distribute some tuna on the bottom of one slice, reserving some for the tuna and tomato sandwich.
5. Top with the sliced eggs. Optional, add a lettuce leaf.
6. Cover with the other slice of bread.
7. Push gently with your hand to compact the ingredients, cut in half using a sharp knife with a smooth blade, then cut each half diagonally into two triangles.

Tuna and Tomato

1. Take two slices of bread and spread them with a little mayonnaise.
2. Arrange the tuna on the bread, top with the tomato slices and finish with a lettuce leaf.
3. Cover with the other slice of bread.
4. Push gently with your hand to compact the ingredients, cut in half using a sharp knife with a smooth blade, then cut each half diagonally into two triangles.

The way you eat tramezzini

Tramezzini are usually eaten cold, holding one in your hand and biting in, trying to manage the filling not to spill out. You can eat it standing up on the bar counter, or to go. It is a quick choice that I've eaten many times during my lunch breaks in Italy.

Sometimes, tramezzini can be toasted, like the one with tomato and mozzarella or another famous one, with spinach and mozzarella.

What kind of bread?

In Canada, we found the right type of bread for tramezzini by President's Choice. It is very soft but with a tight crumb, white, and has no crust.

As an alternative, you can use regular soft sliced bread, whole wheat or multigrain if you prefer, simply remove the crust all around with a sharp knife.

The softest sandwiches

I love the softness of the bread that is so luxurious and leads you into the various fillings. The tuna is rich and flavorful and with the boiled egg offers nothing but delight to the tastebuds.

The freshness of the tomato and mozzarella is a welcome treat in the summer and the tuna in combination with the tomato is a pair matched in heaven. I also love the addition of the lettuce which adds a lovely crispness and freshness to the mix.

All in all these are a win win and for us a welcomed return of beautiful memories of Rome and Italy!

Buon Pranzo!

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