Tramezzini
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Tramezzini are very popular brunch or lunch option in Italy on sunny days.
Before we start with the basics, let me just explain the meaning of the word itself: tramezzo (singular) or “partizione” is the period between. In this case, the period between breakfast and lunch. The ideal word would be “brunch”.
Gabriele D’Annunzio, Italian poet coined the name since he was looking for a word that would replace “sandwich”, id est : quick snack on the go.
How to make tramezzini?
To make these popular triangle sandwiches, you need diary soft crustless bread:
The other must use ingredient is mayonnaise to make them moist. I avoid it while the heat is on. Instead we make our tramezzini with ricotta or labneh spread. It makes the food lighter.
The fillings vary by the region but you can make tramezzini using everything. The most popular are ham/artichoke, tuna/eggs, shrimp/capers, ham/cheese, mozzarella/tomato, salami/hard-boiled egg… the versions are numerous. I added mortadella with pistachio/ ground pistachio.
Also, feel free to make these tasty bites using Christmas leftovers or rotisserie leftovers.
While enjoying Japan, I bought some smoked quail eggs so this is what I made, using them and spicy labneh:
How to eat tramezzini?
We enjoy them cold, but some people toast them. No fork and knife needed. Just a glass of refreshing drink and coffee afterwards.
Are tramezzini healthy?
It depends on the filling. If you add vegetables for vitamins and fiber, they are very healthy.
Also, if you use ricotta or labneh or skyre instead of mayonaisse, they are super healthy. And as always, mindful choices about the fillings and portion sizes are essential.
Tramezzini are very popular brunch or lunch option in Italy on sunny days. Also, if you spend your day at the cost or inviting family and friends over, quartered slices of bread can serve well as an antipasto.
Tramezzini
Tramezzini are very popular brunch or lunch option in Italy on sunny days.
Ingredients
- ½ cup labneh
- 4 Tbsp canned tuna
- 2 eggs, boiled, sliced
- Peperoncini to taste
- 3 slices mortadella with pistachio
- 2 Tbsp crushed pistachio
- 1 red tomato, sliced
- 4 slices of mozzarella
- 4 smoked quail eggs
- arugula to taste
Instructions
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Spread a thin layer of labneh on the inside of two slices of sandwich bread.
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Arrange the tuna on the bread, top with egg slices, cover with the second slice of bread.
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Push gently with your hand to compact the ingredients, cut in half using a sharp knife with a smooth blade, then cut each half diagonally into two triangles.
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For mortadella sandwich, cut one slice of bread.
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Spread labneh over the whole slice and half it.
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Fold and roll mortadella and place on first half of your sandwich.
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Fill the gaps with crushed pistachio and cover with the second half of bread.
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For tomato/ mozzarella duo, spread labneh on two slices of bread.
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Arrange the first one with tomato slices and top with mozzarella slices.
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Cover with the second slice of bread.
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Push gently with your hand to compact the ingredients, cut in half using a sharp knife with a smooth blade, then cut each half diagonally into two triangles.
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For quail egg version, spread labneh and sprinkle with some peperoncini both of slices. Place 4 smoked quaill eggs diagonally and fill the gaps with labneh.
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Cut it diagonally so you get attractive diagonal cut to see the eggs halves.
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If you like to have some greens in your tramezzini, add argula layers to taste.
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