Tramezzini

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Summer is so fleeting. One day you’re dining on the most divine caprese salad, and before you know it, they’re rolling out the pumpkin spice lattes. Plan a surprise picnic to enjoy in the next few weeks. Pack a cooler and stow it in the trunk of your car on your way out. Even if you’re just running errands, having a little snack along the way will make the trip seem a lot more fun. It’s not too late to make the most of your summer. And here’s what you should try making next. 

Why eat just a plain old sandwich when you can have tramezzini? Tramezzini are small sandwiches traditionally made with pillowy soft white sandwich bread with the crusts removed. The sandwich name itself, ‘tramezzino’, is a fabricated word. Translated it means ‘caught in between’ which perfectly describes these little sandwiches. They are delicate and oh-so fancy, just eating them imparts a sense of occasion. Presented on a footed serving plate, they are served simply, no silverware or plates, ready to be eaten out of hand with just a napkin. 

Invented in 1926 in Torino at Caffè Mulassano, owner Onorino Nebiolo was looking for something that would pair well with the chilled vermouth that was his city’s specialty. Wanting  to make his cafe stand out from the rest, he developed a sandwich using soft, packaged, white bread that he hoped would appeal to Americans. Onorino developed delicious fillings, sometimes turning Torinese specialties, like Vitelli tonnato, into panini fare. The small dainty panini were immediately popular, and writers, artists and nearby workers would all gather in the afternoons to sip vermouth and nibble tramezzini at the marble topped tables of his restaurant. 

Making these couldn’t be easier. First, I made Chicken Salad Tramezzini. Ribbons of romaine lettuce are used, rather than the usual celery, but there is nothing more than mayonnaise, salt and pepper to make this simple but delectable sandwich. Use poached or roasted chicken for these, or for the easiest way out, just use rotisserie chicken, which is what I did. 

Next, I made Spinach and Mozzarella Tramezzini. Using a bag of fresh spinach will save you time here, and again, this little sandwich was surprisingly delicious given its very few ingredients. The fillings are soft and somewhat plain, but the combination of fresh mozzarella layered with the bright green taste of spinach is a winner. 

For a third offering, I tried Artichoke Tramezzini, made simply with just grilled artichokes and mayonnaise. I love artichokes so this single ingredient was just fine by me. If you like, you can add tuna, using half of a drained 7-ounce jar of tuna packed in olive oil, adding this to the mixed artichoke spread. 

Last, but not least, I made Egg Salad Tramezzini, which was an easy mix of chopped egg, and mayonnaise seasoned with salt and pepper. Again, simple but satisfyingly delicious. And not one bit hard to make. 

Homemade mayonnaise really shines in these little sandwiches, so if you make your own mayonnaise, use it here. If not, use a good quality mayonnaise, definitely one that is made with eggs. I would use Vegenaise to make these plant-based, but I also like the kind made with olive oil, which is what I used for my sandwiches.  

If you want to make your sandwiches a bit ahead of time, place them on a sheet pan and cover them loosely with a damp paper towel. Cover the entire sheet pan with plastic wrap and keep refrigerated until serving time. And if you’d prefer your sandwiches with a little less bread, you can make them open-faced like a canapé, but I recommend eating these at home since they most likely will not fare well during travel. 

You can fill your tramezzini with anything your heart desires. They’re yours to make as you like. Some other filling possibilities to try: curried egg salad and chutney, smoked turkey and cherry or strawberry jam, salami and sun-dried tomatoes with lettuce, prosciutto and fig, or ham and brie. Go ahead and tuck in slivers of fresh tomato, lettuce, or a few arugula leaves anyplace you like. 

Tramezzini di Pollo – Chicken Salad Tramezzini

makes 6

• 1/2 head of romaine lettuce, tender light green leaves from heart only
• 1/2 pound rotisserie chicken, shredded 
• 2 – 3 Tablespoons mayonnaise, plus more for bread
• salt 
• freshly ground black pepper
• 6 slices sandwich bread 

Slice lettuce into ribbons about 1/4-inch wide. Combine 1 cup of sliced lettuce with shredded chicken in a medium bowl. Add mayonnaise, season with salt and pepper and stir to combine. 

To assemble:

Carefully cut crust off bread. Lay out 3 bread slices and spread one side of each slice liberally with mayonnaise. Add chicken salad, spreading it out evenly to form a 1/4- to 1/3-inch layer on top of each slice. Spread the other 3 slices of bread with mayonnaise and place mayonnaise side down on top of chicken salad. Press gently into place, then using a sharp knife, carefully cut the square into 2, along the diagonal, forming 2 triangles.

Place sandwiches on a serving plate and cover with a slightly damp, clean, cloth napkin. 

Spinach and Mozzarella Tramezzini

makes 6

• 1/3 – 1/2 pound fresh mozzarella
• 1 pound of packaged fresh spinach
• mayonnaise
• salt
• freshly ground black pepper
• 6 slices sandwich bread 

Remove mozarella from water and slice it into the thinnest slices possible. Place slices into a sieve set over a bowl and let drain for at least 45 minutes. 

Place spinach in a microwave-safe covered dish and microwave on high for several minutes, or until spinach is completely soft and wilted; place in a sieve to drain completely. When cool enough to handle, use your hands to squeeze out all the water, forming spinach into a tight ball. Place cooked, cooled, dry spinach on a cutting board and roughly chop. 

To assemble:

Carefully cut crust off bread. Lay out 3 bread slices and spread one side of each slice liberally with mayonnaise. Cover bread with a thin layer of mozzarella, then add a thin layer of chopped spinach, using your fingers to spread it out evenly. Season with salt and pepper. 

Spread the other 3 slices of bread with mayonnaise and place the bread mayo side down on top of the spinach. Press gently into place, then using a sharp knife, carefully cut the square into 2, along the diagonal, forming 2 triangles.

Place sandwiches on a serving plate and cover with a slightly damp, clean, cloth napkin. 

Artichoke Tramezzini

makes 6 

• 1 12-ounce jar of marinated grilled artichoke hearts in olive oil
• mayonnaise
• 6 slices sandwich bread
• 3 lettuce leaves

Remove about half of the artichokes from the olive oil and chop them roughly. Place the artichokes in a bowl and add about 2 tablespoons of mayonnaise, or enough to make a spread; mix thoroughly. 

To assemble:

Carefully cut crust off bread. Lay out 3 bread slices and spread one side of each slice liberally with mayonnaise. Spread artichoke mixture on top of the bread, using the back of a spoon to even it out. Lay a lettuce leaf on top. Trim if needed, or let lettuce poke out of the side.   

Spread the other 3 slices of bread with mayonnaise and place the bread mayo side down on top of lettuce leaf. Press gently into place, then using a sharp knife, carefully cut the square into 2, along the diagonal, forming 2 triangles.

Place sandwiches on a serving plate and cover with a slightly damp, clean, cloth napkin. 

Egg Salad Tramezzini

makes 6

• 3 hard boiled eggs
• mayonnaise
• salt 
• freshly ground black pepper
• arugula leaves or lettuce

Peel hard boiled eggs and roughly chop, transferring them to a small bowl. Add 2 tablespoons, or more, of mayonnaise and mix thoroughly. (If you have a small food processor you can combine your egg and mayonnaise and use it to make a smooth spread.) Season with salt and pepper to taste. 

To assemble:

Carefully cut crust off bread. Lay out 3 bread slices and spread one side of each slice liberally with mayonnaise. Spread egg mixture on top of the bread, using the back of a spoon to even it out. Lay a lettuce leaf on top. Trim if needed, or let lettuce poke out of the side.   

Spread the other 3 slices of bread with mayonnaise and place the bread mayo side down on top of lettuce leaf. Press gently into place, then using a sharp knife, carefully cut the square into 2, along the diagonal, forming 2 triangles.

Place sandwiches on a serving plate and cover with a slightly damp, clean, cloth napkin. 

-adapted from recipes by Elizabeth Minchilli