Hard-Boiled-Egg Sandwich with Anchovies and Capers

Tramezzino con le Uova Sode

Preparation info

  • Difficulty


  • 8

    Hard-Boiled-Egg Tramezzini

Appears in


  • Romaine lettuce
  • 2 hard-boiled eggs
  • 10 flat anchovy fillets
  • 2 tablespoons capers
  • 3 tablespoons mayonnaise
  • Black pepper ground fresh
  • 8 slices good white bread, trimmed of their crust


  1. Detach the lettuce leaves from the head, wash them in several changes of cold water, shake in a towel or spin in a salad spinner until dry, then shred them very, very fine. Shred enough to make 2 cups.
  2. Shell the hard-boiled eggs, put them in a food processor with the anchovies and capers, and chop, pulsing on and off, to a coarse consistency.
  3. Put the egg and anchovy combination in a bowl; add the mayonnaise, the shredded lettuce, and several grindings of black pepper; and toss thoroughly to combine all ingredients uniformly. With the mixture, stuff the sandwich to make tramezzini as described in Venetian-Style Sandwiches (facing page).