Tramezzino Tonno e Olive
Oil-packed tuna bound with mayonnaise and stirred through with sliced cured olives, sealed in a soft crustless triangle. The brine gives the mild fish a spine.
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 Carciofini
Oil-packed tuna folded with mayonnaise and threaded with quartered marinated baby artichokes, sealed in a soft crustless triangle. The artichoke cuts the fat.
Tramezzino Salmone e Rucola
Smoked salmon with arugula and cream cheese; peppery green with rich fish.
Tramezzino Prosciutto e Funghi
Tramezzino prosciutto e funghi: cooked ham and dark-stewed champignon mushrooms, the mushroom drained hard so it cannot soak the soft crustless bread.
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
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 trifolati 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.