📝 About This Recipe
Transport yourself to a sun-drenched bacaro in Venice with these iconic, crustless sandwiches characterized by their distinctive 'dome' shape and incredibly soft texture. Unlike standard sandwiches, the Venetian tramezzino is defined by its generous, mountain-like filling and the use of high-quality mayonnaise that keeps the bread impossibly moist. These elegant triangles are the ultimate Italian comfort food, offering a sophisticated yet simple lunch that captures the essence of Venetian snack culture.
🥗 Ingredients
The Bread
- 8 slices Pan Bauletto or Tramezzino Bread (White, crustless, rectangular, and very soft)
The Creamy Base
- 1 cup High-quality Mayonnaise (Preferably a thick, rich variety like Hellmann's or homemade)
- 2 tablespoons Greek Yogurt or Crema di Formaggio (To lighten the texture of the mayo)
Tuna and Caper Filling
- 160 grams Canned Tuna in Olive Oil (Drained and flaked)
- 1 tablespoon Non-pareil Capers (Rinsed and finely chopped)
- 1 teaspoon Lemon Juice (Freshly squeezed)
Ham and Artichoke Filling
- 150 grams Prosciutto Cotto (Cooked Ham) (Thinly sliced)
- 1/2 cup Marinated Artichoke Hearts (Drained and thinly sliced)
- 2 pieces Hard-boiled Eggs (Thinly sliced)
Seasoning and Extras
- to taste Sea Salt
- to taste Freshly cracked black pepper
- 8 pieces Green Olives (Pitted and halved for garnish or filling)
👨🍳 Instructions
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1
Prepare the bread: If your bread has crusts, carefully trim them off using a sharp serrated knife to create perfect rectangles. Ensure the bread is kept under a damp clean cloth to prevent it from drying out while you prepare the fillings.
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2
In a small bowl, whisk together the mayonnaise and Greek yogurt until smooth. This creates the signature 'velvety' spread that characterizes Venetian tramezzini.
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3
Prepare the Tuna Filling: In a separate bowl, combine the flaked tuna, chopped capers, and lemon juice. Fold in 2 tablespoons of the mayonnaise mixture until the tuna is well-bound but not soupy.
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4
Lay out four slices of bread on a clean work surface. Spread a generous, even layer of the plain mayonnaise mixture onto one side of every slice, reaching all the way to the edges.
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5
For the Tuna Tramezzini: Mound the tuna mixture in the center of two of the bread slices. Use a spatula to create a slight 'dome' or hill in the middle, leaving about 1/2 inch of space at the edges.
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6
For the Ham and Artichoke Tramezzini: On the remaining two slices, layer the Prosciutto Cotto in a ruffled fashion to create volume. Top with the sliced artichokes and a few slices of hard-boiled egg in the center to create that signature bulge.
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7
Season the fillings lightly with sea salt and black pepper according to your preference.
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8
Place the top slices of bread (mayo-side down) onto the fillings. Gently press down only on the edges of the sandwich to seal them, while keeping the center puffed and rounded.
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9
The 'Venetian Secret': Wrap each sandwich tightly in slightly damp paper towels or plastic wrap. Let them rest in the refrigerator for at least 30 minutes. This 'sets' the shape and ensures the bread is perfectly moist.
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10
Once chilled, use a very sharp straight-edged knife to cut each rectangle diagonally into two triangles. Do not press down hard while cutting; use a gentle sawing motion.
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11
Arrange the triangles on a platter with the 'bulge' facing upward, showing off the generous filling.
💡 Chef's Tips
Always use the freshest bread possible; if it feels dry, the sandwich will crumble. The 'dome' shape is essential—concentrate the filling in the center and leave the edges clear to seal properly. Never skip the resting period; the damp towel method is what gives tramezzini their unique, melt-in-the-mouth texture. For a vegetarian version, try a combination of hard-boiled eggs, asparagus, and plenty of mayo. Ensure all wet ingredients (like artichokes or olives) are patted very dry before adding to prevent the bread from becoming soggy.
🍽️ Serving Suggestions
Serve with a chilled glass of Venetian Prosecco or a classic Select Spritz. Pair with a side of lightly salted potato chips for a textural contrast. Offer a small bowl of marinated green olives on the side. These are best enjoyed slightly chilled or at cool room temperature. Serve as part of a 'Cicchetti' platter alongside crostini and meatballs.