📝 About This Recipe
Born in the historic bars of Venice, the Tramezzino Veneziano is a masterpiece of Italian street food, famous for its distinctively bulging, cloud-like shape. Unlike standard sandwiches, these are defined by crustless, ultra-soft white bread and a generous mountain of filling concentrated in the center to create a 'pancia' (belly). This version features the classic combination of silky Prosciutto Cotto and marinated mushrooms, bound by a rich, velvety mayonnaise that captures the spirit of a Venetian 'Bacaro' crawl.
🥗 Ingredients
The Bread and Base
- 8 slices Tramezzino Bread (Large, rectangular, crustless white bread; must be very soft and moist)
- 1 cup High-quality Mayonnaise (Full-fat, preferably homemade or a rich deli style)
- 1 tablespoon Whole Milk (To lightly dampen the cloth for storage)
The Filling
- 250 grams Prosciutto Cotto (Cooked Ham) (Thinly sliced, high-quality Italian ham)
- 150 grams Funghi Trifolati (Sautéed Mushrooms) (Jarred in oil, well-drained and patted dry)
- 2 Hard-boiled Eggs (Sliced into thin rounds)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 1 pinch Sea Salt (To taste)
The Venetian Secret
- 2 tablespoons Cold Water (Used to whisk into the mayo for a lighter spread)
👨🍳 Instructions
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1
Prepare your workspace by laying out a clean, slightly damp lint-free kitchen towel. This prevents the delicate bread from drying out during the assembly process.
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2
In a small bowl, whisk the mayonnaise with two tablespoons of cold water. This 'lightens' the texture, making it easier to spread without tearing the fragile bread.
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3
Lay out two slices of the tramezzino bread side-by-side. Use a palette knife to spread a generous, even layer of the thinned mayonnaise over the entire surface of both slices, reaching right to the edges.
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4
Take the Prosciutto Cotto and gently 'ruffle' it. Do not lay it flat; instead, fold and bunch the ham to create volume and air pockets. Place the bulk of the ham in the center of one slice.
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5
Drip-dry the mushrooms thoroughly on paper towels. Place them on top of the ham, again concentrating them toward the center to encourage the signature dome shape.
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6
Place two or three thin slices of hard-boiled egg over the mushrooms. Add a tiny pinch of salt and a crack of black pepper over the eggs.
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7
Apply a second, thinner layer of mayonnaise over the filling to act as 'glue' for the top slice of bread.
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8
Place the second slice of bread (mayo-side down) onto the filling. Press down firmly but gently ONLY on the four outer edges of the bread to seal them together, leaving the center puffed up.
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9
Using a very sharp, non-serrated knife, cut the sandwich diagonally from one corner to the other to create two perfect triangles.
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10
Repeat the process for the remaining slices. You should see a distinct 'bulge' in the center of each triangle, which is the hallmark of a true Venetian tramezzino.
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11
Wrap the finished triangles tightly in plastic wrap or cover them with the damp towel and let them rest in the refrigerator for at least 30 minutes. This 'sets' the shape and allows the flavors to meld.
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12
Serve chilled, ensuring the bread remains soft and moist. The center should look like a plump cushion when viewed from the side.
💡 Chef's Tips
Always use bread specifically labeled for tramezzini; it has a unique moisture content and no crust. Never skimp on the mayonnaise; it is the moisture barrier that keeps the bread from getting soggy from the fillings. Concentrate 80% of your filling in the center 50% of the bread area to achieve the iconic 'pancia' (belly) look. If you can't find tramezzino bread, use very fresh, thick-cut white bread and trim the crusts, but press it slightly with a rolling pin first. Keep the finished sandwiches under a damp cloth until the very moment of serving to prevent the edges from curling.
🍽️ Serving Suggestions
Pair with a classic Venetian Spritz (Select, Aperol, or Campari) for the ultimate aperitivo experience. Serve alongside a small bowl of green Castelvetrano olives. Enjoy with a chilled glass of Prosecco Superiore di Conegliano Valdobbiadene. For a non-alcoholic pairing, try an Italian Cedrata or Aranciata Rossa. Serve as part of a 'Cicchetti' platter with small crostini and marinated seafood.