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How to make Tramezzini, Italian cold sandwiches

How to make Tramezzini, Italian cold sandwiches-feature-stacks of tramezzini on wood board

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How to make Tramezzini, Italian cold sandwiches. Tramezzini are delicious triangles of soft white bread with cold fillings like tomato and tuna, egg and tuna, tomato and mozzarella. 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, in a lunch box, or to serve for antipasto.

Ingredients

Scale
  • 5 slices of tramezzini white bread
  • 2 tablespoons mayo
  • 2 boiled eggs
  • 3 small cans of tuna in olive oil
  • 1 beefsteak or heirloom tomato
  • 1 small mozzarella

Instructions

Tomato and Mozzarella Tramezzini

  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 Tramezzini

  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 tuna from the oil.
  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 Tramezzini

  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.

Notes

Wrap the tramezzini with cling film, tighten it well, and refrigerate until ready to eat.

Tramezzini are kept in the refrigerator and must be consumed within 2 days.

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