Venetian Sandwiches Tramezini
4 servings
15 minutes
Venetian tramezzini sandwiches are an elegant and refined version of sandwiches that have become a hallmark of Venice. Their roots trace back to the 20th century when aristocrats sought a light yet sophisticated snack. Tramezzini are made with soft white bread without crusts that literally melts in your mouth, enveloping the filling. The richness of flavors—from salty tuna and capers to spicy ham with parmesan—makes them versatile: perfect for an aperitif, snack, or even breakfast. Delicate asparagus, juicy tomatoes, and slices of egg add freshness, while arugula provides a slight bitterness. Venetians love to serve them with a glass of white wine, enjoying the lightness of this classic Italian snack that combines tradition and modern culinary preferences.
1
Boil the eggs, slice the tomatoes, and cut the parmesan cheese and ham into thin pieces.
- Chicken egg: 2 pieces
- Tomatoes: 1 piece
- Parmesan (Parmigiano Reggiano): 60 g
- Bresaola: 200 g
2
Cut the crust off the slices of bread and spread with mayonnaise. Add salt and pepper.
- White sandwich (toast) bread: 12 pieces
- Mayonnaise: 60 g
- Salt: to taste
- Ground black pepper: to taste
3
On 2 slices, evenly layer tuna, sliced olives, and capers. On 2 other slices, evenly layer asparagus, eggs, and tomatoes.
- Canned tuna in oil: 150 g
- Pitted olives: 200 g
- Capers: 2 teaspoons
- Asparagus: 6 stems
- Chicken egg: 2 pieces
- Tomatoes: 1 piece
4
Place ham, parmesan, and arugula on 2 slices of bread. Cover each filled piece with a slice of bread and cut diagonally in half. Enjoy your meal!
- Bresaola: 200 g
- Parmesan (Parmigiano Reggiano): 60 g
- Rocket (arugula): 70 g
