A Tramezzino is a modest in size, but rich in taste, little Italian sandwich with origins in the city of Turin. In Britain it would be referred to as a “tea sandwich” — those thin sandwiches served with afternoon tea. In Italy, these sandwiches scale creative heights. The bread is always thin white bread (crusts removed). If you want to make Tramezzini at home, try Pepperidge Farm Very Thin Sliced White. At bars in Venice, there are a variety of Tramezzini fillings. All start with lots of mayonnaise (home chefs make sure to use Hellman’s Real Mayonnaise). Here are some fillings: chopped egg; sliced egg with asparagus spears; arugula and bresaola (air cured beef); tuna and sliced onion; tuna and white beans; ham and provolone. When HG makes Tramezzini at home, he adds to this list rare roast beef with slices of cornichons; bacon and turkey; sardines and sliced onion; Piquillo peppers and anchovies; smoked salmon and capers (no mayonnaise on this one– just brush the bread with a bit of olive oil). Tips: Do not stint on the mayonnaise. Do not use tomatoes — you don’t want mushy bread. Use your imagination in terms of additions and garnishes and always slice the sandwich diagonally to create 2 attractive triangles. In Italy, Tramezzini are a favorite of teenagers, businessmen in a hurry and ladies who like them with a bracing cup of tea. If you enjoy Tramezzini you will be in good company. HG’s distinguished son-in-law, Profesore/Dottore Massimo and Guido Brunetti, the detective protagonist of Donna Leon’s Venetian novels, fancy these morsels. HG favors a tray of Tramezzin with chilled Prosecco while watching his NBA heroes performing their wonders on television. Nice way to spend a chilly Sunday afternoon.
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