Tramezzino Prosciutto e Carciofini
Raw cured prosciutto crudo against oil-packed baby artichokes in a soft crustless triangle; long salt met by sharp herb, the dry cure given a vegetable counter.
Italy
Tramezzino Prosciutto Crudo
Sheets of raw cured Italian ham, folded loose into a soft crustless triangle with nothing beside the cure. The plainest dry-cured tramezzino, judged on slicer thickness and bind alone.
Tramezzino Pollo e Curry
Cold poached chicken diced into a curry-bloomed mayonnaise, mounded into a crustless soft-white triangle: the Italian bar's 1970s Anglo-import filling.
Tramezzino Mozzarella e Pomodoro
The basil-free reading of the white-and-red tramezzino: fresh cheese and ripe tomato in a crustless triangle, the salt-and-cream finish standing alone without the herb.
Tramezzino Misto
A wooden tray of four, six, or eight crustless triangles, each a different filling, ordered by the count and shared between guests at aperitivo. The platter shape of the 1925 Turin form.
Tramezzino Gorgonzola e Noci
Lombard cow's-milk blue eased with mascarpone and folded with toasted walnut into a soft crustless triangle; a wet vein cheese tempered to fit a fragile crumb.
Tramezzino Gamberetti e Avocado
A cool pink-and-green triangle in the Veneto bar case: shrimp and ripe avocado bound with lemon mayonnaise in crustless pancarrè, the case's late-arrival entry.
Tramezzino Funghi e Formaggio
The vegetarian slot in the Veneto bar case: cooked-down champignon <em>trifolati</em> and a mild meltable cheese in crustless pancarrè, no ham, no cured-pork salt anchor.
Tramezzino Doppio
Double-decker tramezzino with two fillings separated by middle bread layer.
Tramezzino Bresaola e Rucola
Lean Valtellina cure draped on soft crustless white bread with a handful of peppery rocket, the Lombard tramezzino whose load-bearing seasoning is a leaf.
Tramezzino all'Uovo
The Tuscan and Roman spelling of the plain egg tramezzino. Same triangle as the Veneto's uovo e maionese; al'uovo is a regional naming habit, not a different sandwich.
Tramezzino allo Speck
Cold-smoked South Tyrolean speck folded into a soft crustless triangle; mountain cure inside lowland bread, the loudest filling in a quiet row.
Tramezzino alle Verdure Grigliate
Summer vegetables off a ridged iron, drained hard, cooled, then folded into a soft crustless triangle. The vegetarian tramezzino built on moisture management.
Tramezzino alla Caprese
Fior di latte, salted tomato, and whole basil in a chilled crustless triangle; the Capri salad transcribed into a bar case, with the water timed out.
Tramezzino alla Bresaola
Air-cured Italian alpine beef sliced almost to glass, draped into a crustless soft white triangle with nothing beside the cure. The Lombard bresaola plate stripped of its leaf.
Tramezzino al Vitello Tonnato
A composed Piedmontese plate, cold poached veal under tuna-anchovy sauce, picked up whole and folded into soft crustless bread. The dish is older than the triangle that carries it.
Tramezzino al Tonno
The unaugmented Italian bar triangle: drained oil-packed tuna folded with mayonnaise, nothing else, pressed inside soft crustless pancarrè. The base every augmented tuna filling builds outward from.
Tramezzino al Tacchino
The lean cooked-turkey reading of the Italian bar triangle: cold turkey breast in a lemon mayonnaise with a leaf of lettuce, sometimes a slick of cranberry or a mild cheese.
Tramezzino al Salmone
Cold-smoked Scottish or Norwegian salmon, sheer-sliced under a film of unsalted butter or cream cheese, in a crustless white triangle. The unadorned cured-fish reading on the 1925 Turin form.
Tramezzino al Roast Beef
Rare-cooked cold roast topside, sheer-sliced over a green caper salsa or a Dijon mayonnaise, inside a crustless white triangle. The cooked-beef cousin of the bresaola build.
Tramezzino al Prosciutto Cotto
Soft folded slices of steam-cooked Italian deli ham in a crustless soft white triangle, bound by a thin scrape of mayonnaise: the plain-cotto baseline of the Italian bar case.
Tramezzino al Pollo
The unaccented chicken filling on the 1925 Turin triangle: cold poached breast folded with a lemon-bright mayonnaise, no curry, no apple, no sultana, with a single crisp lettuce leaf.
Tramezzino al Mascarpone
Lombard mascarpone spread thick inside a crustless soft white triangle, paired with smoked salmon and cracked pepper, walnuts and honey, or anchovy.
Tramezzino al Granchio
Mayonnaise-bound picked crab with lemon and white pepper in a crustless white triangle, fresh Adriatic granceola in the Venetian bacaro or canned crab everywhere else.