Tramezzini
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 296 |
| pro | 17 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 645 mg |
| potassium | 225 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 16 |
| vit A | 7 |
| vit C | 3 |
| folate | 30 |
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.
Ingredients
Preparation
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.
Additional information : Variations
Tramezzini with Egg and Artichoke: Omit tuna filling. Spread 1 side of bread with mayonnaise; top with 4 hard-cooked eggs, sliced, and 1 jar (6 oz/170 mL) marinated artichoke hearts, drained and sliced.
Tramezzini with Fresh Mozzarella: Cut 1 bocconcini (about 7 oz/200 g) into 8 slices; pat dry. Arrange on bread; top with 1 field tomato, thinly sliced, or 5 oz (150 g) thinly sliced speck or prosciutto.
Source : Canadian Living Magazine: October 2009
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