These are excellent. Not a bad one in the bunch but everyone will have a favorite. I would not have thought of some of these combinations. I used dried beef that comes in the plastic package since bresaola is hard to find. I also used canned asparagus since it was convenient but beware that some stems may be fibrous and need to be removed.
Tramezzini (Venetian Tea Sandwiches)
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.
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Credit: Todd Coleman
Ingredients
12 slices white sandwich bread3/4 cup mayonnaise
Kosher salt and freshly ground black pepper, to taste
5 oz. canned tuna in olive oil, drained and flaked
1/3 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.Ratings & Reviews (1)
Tramezzini (Venetian Tea Sandwiches)
Reviewed by JEFFINTEX on
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These are excellent. Not a bad one in the bunch but everyone will have a favorite. I would not have thought of some of these combinations. I used dried beef that comes in the plastic package since bresaola is hard to find. I also used canned asparagus since it was convenient but beware that some stems may be fibrous and need to be removed.
Rating: 5
 Recipe - Saveur.com){kind=link}