Name: Tramezzini (Italian Snack Sandwiches)
Ingredients: Thinly sliced mortadella, thinly sliced mozzarella, roasted peppers that have been marinated in olive oil, salt, and a sliced clove of garlic for a couple of hours before using, and some torn leaves of fresh basil.; Mix 140 g tinned tuna packed in olive oil, drained, with a tablespoon each of chopped parsley and chopped capers; spread on 2 slices of bread and grind a little black pepper on the tuna.; Top with paper-thin slices of tomato, tender leaves of lettuce or a few leaves of rocket, and 2 more slices of bread. If using tomato, keep it upward in the sandwich to prevent it from seeping into the bread.; Thinly sliced prosciutto topped with chopped artichoke hearts preserved in oil.; Thinly sliced prosciutto or boiled ham topped with thin slices of mozzarella or Swiss Gruyère. Add tomato if using mozzarella or thinly sliced non-sweet pickles if using Gruyère.; Thinly sliced mozzarella and tomato, sprinkled with salt, pepper, and some torn leaves of fresh basil.

Preparation info

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

First made at the Caffè Mulassano in Turin in 1925, tramezzini were an Italianised version of British tea sandwiches. Made on white Pullman bread called pan carré, or square bread, in a very Turin combination of Italian and French, they were named by Italian poet Gabriele d’Annunzio. Because the word sandwich was difficult to pronounce in Italian, d’Annunzio indented the word tramezzino, which has overtones of both ‘between’ (tra in Italian) and ‘half’ (me

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