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Comme vous vous en doutez, les tramezzini sont très simples à préparer — c’est dans le choix des agencements que se trouve toute leur magie. Ça donne vraiment envie de tester tout plein d’idées et surtout, de préparer de beaux plateaux bien garnis et variés. Voici quelques idées inspirées pour partir la machine!
Main dishes

Tramezzini 4 ways

Comme vous vous en doutez, les tramezzini sont très simples à préparer — c’est dans le choix des agencements que se trouve toute leur magie. Ça donne vraiment envie de tester tout plein d’idées et surtout, de préparer de beaux plateaux bien garnis et variés. Voici quelques idées inspirées pour partir la machine!

Watch out, Italian finger sandwiches on the way! If you thought little crustless sandwiches were specific to Québec family reunions or British teatime, think again. Northern Italy also loves these pillowy treats and serves them under the name tramezzini. These soft bites originally come from Piedmont, but they’re very popular in Lombardy and Veneto, where people usually eat them for aperitivo. The name comes from tra for “in between” and mezzo for “in the middle,” referring to the rich filling that made these sandwiches famous. As you might have guessed, these are very easy to prepare—the magic lies in the combination of ingredients. Perfect reason to try many options and to serve different varieties at a time. Here are a few tested-and-true variations to get the ball rolling!

Preparation 15 min
Cooking time 10 min
Portions 8

Ingredients

FOR THE TRAMEZZINI SANDWICHES (2 per recipe)

FOR THE EGG AND PANCETTA FILLING

FOR THE PROSCIUTTO COTTO AND ARTICHOKE FILLING

FOR THE CAPRESE FILLING

FOR THE PROSCIUTTO, ARUGULA, AND FIG JAM FILLING

Preparation

FOR THE EGG AND PANCETTA TRAMEZZINI

  1. Heat a small pan over medium-high heat. Add the pancetta. Cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned and cooked through.
  2. Transfer the cooked pancetta onto a plate lined with paper towels to absorb excess fat. Set aside.
  3. In a bowl, combine the chopped eggs, pancetta, and mayonnaise. Mix thoroughly.
  4. Place 1 or 2 Boston lettuce leaves on one slice of bread, top with the egg and pancetta mixture, and close the sandwich.
  5. Cut the sandwich in half and serve.

FOR THE PROSCIUTTO COTTO AND ARTICHOKE TRAMEZZINI

  1. In a bowl, combine the chopped artichoke hearts, gherkins, mayonnaise, lemon zest and juice, as well as the parsley. Season with salt and pepper, to taste.
  2. Spread the mixture over one slice of bread, add the prosciutto cotto slices, and close the sandwich.
  3. Cut the sandwich in half and serve.

FOR THE CAPRESE TRAMEZZINI

  1. Place the slices of tomato over one slice of bread. Top with the slices of mozzarella, and fresh basil leaves. Drizzle some olive oil. Salt and pepper to taste. Close the sandwich.
  2. Cut the sandwich in half and serve.

FOR THE PROSCIUTTO, ARUGULA, AND FIG JAM TRAMEZZINI

  1. Evenly spread the fig jam on one slice of bread. Top with the slices of prosciutto and arugula. Drizzle some olive oil. Salt and pepper to taste. Close with the sandwich.
  2. Cut the sandwich in half and serve.
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