Tramezzino Tonno e Pomodoro
Mayonnaise-bound tuna under a single ripe summer tomato in a soft crustless triangle, and a race against the slice's own water: the case's wettest tonno filling, replaced twice a day in July.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Tramezzino Tonno e Olive
A crustless white triangle of mayonnaise-bound tuna shot through with sliced olives, the green Sicilian cultivars sharp against the mild fish.
Tramezzino Tonno e Carciofini
Oil-packed tuna worked with mayonnaise and threaded with quartered marinated baby artichokes, sealed in a soft crustless triangle. The artichoke is the green lift in a flat spread.
Tramezzino Salmone e Rucola
Smoked salmon laid in thin sheets against raw peppery rocket, bound and sealed inside the soft crustless triangle Turin invented in 1925. The leaf cuts the cured fat; the fish carries the bite.
Tramezzino Prosciutto e Funghi
Prosciutto cotto and a jar of funghi sott'olio, mounded into Venice's overstuffed bombata triangle and eaten standing in a bàcaro with a small glass of wine in the shade.
Tramezzino Prosciutto e Formaggio
Cooked Italian ham and a mild meltable cheese, usually fontina or domestic emmental, layered cold into a soft crustless triangle. The deli pairing compressed onto bar bread.
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.
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
Caprese is three colours laid flat. This triangle is that build with the green pulled out, the basil leaf left in the box, and the whole character turns on the leaf that is not there.
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
The tall one in the bar case: three slices of soft crustless bread, two filling layers, and a middle slice doing the structural work a club sandwich's centre slice does. Venice's stacked triangle.
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 central-Italian spelling of the egg tramezzino: chopped hard-cooked egg and mayonnaise in a soft crustless triangle, eaten in three bites at a Roman standing bar with an espresso.
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 only Italian bar triangle that owes its existence to a supermarket cold cut: lean factory turkey breast, folded heavy into a bright mayonnaise that does the work the meat skips.