Venetian Tramezzini — Pillowy Italian Tea Sandwiches
These crustless, triangular sandwiches are the pride of every Venetian bar and cafe, stacked high in glass cases and devoured standing up with an Aperol spritz in hand. Impossibly soft white bread cradles layers of silky tuna mousse, artichoke hearts, and peppery arugula in a sandwich that proves elegance needs no crust.
Ingredients
- 8 slices soft white sandwich bread (pain de mie or Japanese milk bread)
- 2 cans (5 oz each) Italian tuna in olive oil, drained
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
+ 7 more ingredients
Instructions
In a medium bowl, flake the drained tuna with a fork until no large chunks remain. Add the mayonnaise, lemon juice, and Dijon mustard, and mix until you have a smooth, spreadable mousse. Fold in the chopped capers and season with black pepper.
Using a sharp bread knife, carefully trim the crusts from all 8 slices of bread. Work gently to keep the bread from compressing.
Spread a thin, even layer of softened butter on one side of each bread slice. This creates a moisture barrier that keeps the bread from getting soggy.
Divide the tuna mousse evenly among 4 slices of bread, spreading it to the edges over the butter layer.
Layer the chopped artichoke hearts over the tuna, then add 2 slices of prosciutto cotto to each sandwich, folding them to fit within the bread edges.
Top with a small handful of arugula on each sandwich, then place the remaining buttered bread slices on top, butter-side down. Press gently but firmly to seal.
Cut each sandwich diagonally into two triangles. Arrange on a platter, standing them upright so the colorful layers are visible, and serve immediately or wrap tightly in plastic wrap and refrigerate for up to 4 hours.
Nutrition Estimate
Per serving • Estimated by Blinner AI