Venetian Tea Sandwiches (Tramezzini) Recipe | SAVEUR

Venetian Tea Sandwiches (Tramezzini)

Venetian Tea Sandwiches (Tramezzini)

Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.

Todd Coleman

Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Venetian Tea Sandwiches (Tramezzini)
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
serves 4

Ingredients

12 slices white sandwich bread
34 cup mayonnaise
Kosher salt and freshly ground black pepper, to taste
5 oz. canned tuna in olive oil, drained and flaked
13 cup pitted black olives, halved
2 tsp. capers, rinsed
6 asparagus spears, blanched and halved lengthwise
2 hard-boiled eggs, sliced
1 medium tomato, cored, sliced
6 oz. thinly sliced bresaola
2 oz. thinly shaved parmesan
1 cup baby arugula leaves

Instructions

Remove crusts from bread and spread 1 tbsp. mayonnaise over each slice; season with salt and pepper. Layer tuna, olives, and capers over 2 slices; layer asparagus, eggs, and tomato over 2 slices; and layer bresaola, Parmesan, and arugula over 2 slices. Top each with a slice of bread; halve sandwiches diagonally.

Latest


Recipes


Videos