Venetian Tea Sandwiches (Tramezzini)

Name: Venetian Tea Sandwiches (Tramezzini)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 12 slices white sandwich bread; 3 ⁄ 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

Serves
serves 4

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.

Ingredients

12 slices white sandwich bread
³⁄₄ 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

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Instructions

Step 1

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.

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.