Sandwiches

Sandwiches

Tramezzini

By
From
Venice
Photographer
Helen Cathcart

The first time I visited Venice in my twenties I was really there to see the art. I should have known then my heart and interests really lay with Venice’s food rather than her paintings. I can’t remember a single painting or sculpture but I can remember the bacari where they served overstuffed sandwiches called tramezzini. On a student budget it meant I could fill my ever-hungry stomach with these filling little morsels. Each one appeared to be made with love and care as they still do today in the less touristy spots. Interesting fillings include artichokes that ooze their marinating oil as you bite into them, bitter leaves of radicchio with sweet crab meat or flakes of tuna with boiled egg and mayonnaise.

At the patisserie Rosa Salva they are made with a buttery béchamel instead of the mayonnaise.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make tramezzini, choose white bread that is firm in texture – a best quality medium-sliced loaf should do it. Don’t use any butter, just spread each slice generously in mayonnaise. Lay on the fillings (see note for ideas) going overboard in the centre so the whole thing will be ridiculously overstuffed. Season well with salt and pepper and close up the sandwiches, pressing down around the crusts. Slice off all the crusts and cut into two triangles. If you are not eating them straight away store under a slightly damp tea towel in the fridge or cover with plastic wrap.

Our favourite fillings are:

  • –Artichoke, thinly sliced ham and mayonnaise;

    –White crab meat and radicchio or bitter lettuce;

    –Asparagus and sliced boiled egg;

    –Porchetta (a salty, herby roast pork) and grilled sliced aubergine;

    –Smoked salmon and hard-boiled egg;

    –Spinach, finely chopped and mixed with mayonnaise, and thinly sliced smoked ham;

    –Cooked tuna fillets under oil, hard-boiled egg and capers;

    –Smoked ham and chopped gherkin.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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