Tramezzini

Author: Canadian Living

These triangular sandwiches are eaten all over the Veneto region as an afternoon snack or as cicchetti (the Venetian version of tapas) with a glass of prosecco. The thin crustless sandwiches filled with colourful creamy fillings are made on a dense soft white bread; sliced potato bread is a good Canadian substitute. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 1 can tuna packed in olive oil, drained
  • 1/4 cup cream cheese
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoon lemon juice
  • 2 anchovy fillets minced
  • 1/4 teaspoon pepper
  • 8 slices potato bread

Method

In bowl, stir together tuna, cream cheese, parsley, lemon juice, anchovies and pepper until creamy. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Spread tuna mixture evenly over 4 slices of the bread. Place remaining slices on top, pressing down lightly. Trim off crusts, squaring edges. Cut each sandwich in half diagonally.

Nutritional facts Per serving: about

  • Sodium 645 mg
  • Protein 17 g
  • Calories 296.0
  • Total fat 10 g
  • Potassium 225 mg
  • Cholesterol 28 mg
  • Saturated fat 4 g
  • Total carbohydrate 34 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tramezzini

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