Walk into any Venetian bar and you’re sure to see rows of perfect little sandwich triangles; crustless white bread and copious mayonnaise are hallmarks of these tramezzini. Fillings vary by region–and you can pretty much make a tramezzino with anything–but common combos include the following:

Mayonnaise, sliced hard-boiled egg, a couple of anchovies, and ground pepper - Mayonnaise, a small slice of ham, and two quarters of jarred, marinated artichoke - Mayonnaise, a tablespoon or so of drained, crumbled tuna, three sliced capers, and a slice of a hard-boiled egg - Chopped/pureed blanched asparagus mixed with a little mayonnaise, poached scampi, a couple of blanched asparagus tips, and a sprinkle of ground pepper - Mayonnaise, sliced hard-boiled egg, and a few, thin slices of truffle

PREPARATION

1. Cut the crusts off of squares of white bread (about 10 cm / 4 inches a square).
2. Typically, you will lather mayonnaise on both halves of the bread, both for flavor and also to keep the bread in place.
3. Fill with whatever ingredients and combinations your heart desires, stuffing the sandwich more in the middle and tapering the ingredients out towards the ends.
4. Slice the sandwich in half on the diagonal (never, and we mean never, slice it perpendicularly).
5. Serve immediately or wrap in plastic to serve later.

Thanks to Tessa Kiros and Italy Segreta for this recipe.

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