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The Sandwich 100 · make it at home

Tramezzini (Venetian and Turinese café sandwiches)

20 min · 8 tramezzini (2 to 4 people)

Soft crustless white bread, generous mayonnaise and a filling heaped high in the middle, cut into triangles: born in Turin at Caffè Mulassano in 1926, perfected in Venetian bars. Tuna and capers is the classic.

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The real one

You need

• 8 slices very soft white sandwich bread (pan carré), crusts off
• For tuna and capers: 2 cans (160 g / 5.6 oz each) good tuna in olive oil, well drained, 2 tbsp capers, 1 tbsp chopped parsley, 6 tbsp mayonnaise, a squeeze of lemon
• For ham and egg: 4 slices cooked ham, 2 hard-boiled eggs, sliced, 3 tbsp mayonnaise
• Salt and pepper

How to make it

1. Mix the tuna (3 min): Mash the tuna with the capers, parsley, 4 tbsp mayonnaise and lemon. It should be thick and creamy. Season.
2. Spread (3 min): Spread every slice of bread thinly with mayonnaise, right to the edges.
3. Fill (5 min): On 2 slices, pile the tuna in a mound, high in the middle and thinner at the edges. On 2 others, fold the ham and lay egg slices in the middle. Top each with a slice, mayonnaise side down, and press the edges gently together.
4. Rest (5 min): Cover with a barely damp towel 5 minutes so the bread softens and seals.
5. Cut: Cut each corner to corner into 2 triangles (show off the full middle). Serve with a vermouth or a spritz.

Tips

• The bread must be soft and fresh; that's what makes it a tramezzino.
• Keep them under a damp cloth until serving or they dry at the edges.

Chef Amazing's own home version, in our words; not any shop's recipe.