Main dishes
Tramezzini 4 ways
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
- 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.
- Transfer the cooked pancetta onto a plate lined with paper towels to absorb excess fat. Set aside.
- In a bowl, combine the chopped eggs, pancetta, and mayonnaise. Mix thoroughly.
- Place 1 or 2 Boston lettuce leaves on one slice of bread, top with the egg and pancetta mixture, and close the sandwich.
- Cut the sandwich in half and serve.
FOR THE PROSCIUTTO COTTO AND ARTICHOKE TRAMEZZINI
- 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.
- Spread the mixture over one slice of bread, add the prosciutto cotto slices, and close the sandwich.
- Cut the sandwich in half and serve.
FOR THE CAPRESE TRAMEZZINI
- 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.
- Cut the sandwich in half and serve.
FOR THE PROSCIUTTO, ARUGULA, AND FIG JAM TRAMEZZINI
- 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.
- Cut the sandwich in half and serve.
