Tested till perfect Tramezzini


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. 

By Christine Picheca

Source: Canadian Living Magazine: October 2009

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 can (6 oz/170 g) 1can (6 oz/170 g)tuna, packed in olive oil, drained
  • 1/4 cup 1/4cupcream cheese
  • 1 tbsp 1tbspminced fresh parsley
  • 1-1/2 tsp 1-1/2tsplemon juice
  • 2 2anchovy filletanchovy fillets, minced
  • 1/4 tsp 1/4tsppepper
  • 8 slices 8slicespotato bread
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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.

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.

Nutritional Information Per serving: about

cal 296 pro 17g total fat 10g sat. fat 4g
carb 34g fibre 2g chol 28mg sodium 645mg
potassium 225mg

% RDI:

calcium 6 iron 16 vit A 7 vit C 3
folate 30
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