Tramezzini for A Cocktail Party

The following is a chapter that I wrote for my book The Italian Table. It got cut for space  and I just realized I’ve never shared any of it. So here it is! Tramezzini make the perfect menu for a cocktail party. 

Tramezzini and I were not always friends. I blame this lack of openness to a little triangular sandwich on my father. While he first introduced me to pizza, pasta and other kinds of panini back in the 1970s when we first moved to Italy, tramezzini were not on his greatest hits list. And so I too scoffed at these odd little sandwiches which featured two of the food groups banned by my father: white bread and mayonnaise.

It wasn’t until my sister Robin had moved to Venice, to work at the Guggenheim museum, that I was converted and forced to see the error of my ways. Stopping for lunch one day her corner bar, Robin proceeded to order several tramezzini for us to share. I was horrified. White bread and mayonnaise? With things like preserved artichokes, tuna and eggs squished in between? What could be good about that?

Everything, as it turns out.

Since that fateful day in Venice I’ve made it pretty much my life’s goal to learn all about these tiny sandwiches. While I assumed they had originated in Venice, where they remain omnipresent, it wasn’t until years later that I learned the true history behind this Italianization of basic American ingredients.

The small delicate sandwich was actually invented in 1926 in Torino at a tiny jewel box of a bar, Caffe Mulassano. Hoping to make their cafe stand out from the rest, while searching for something that would pair with chilled vermouth that was the city’s speciality, the owner, Onorino Nebiolo looked back to the time he spent in America and decided to develop a sandwich (in itself very American) using the soft, packaged, white bread that he had grown found of there.

The small dainty panini were immediately popular, especially with workers from nearby offices, stopping by for a bite and a break, or after work for an aperitivo. Rather than simply layering cured meats and cheeses, Onofrio developed delicious fillings, using exotic ingredients like shrimp and lobster, or turning traditional Torinese specialites, like vitello tonnato, into panini fare.

The location of the bar (right in the center of town) and its over the top art nouveau decoration, made it a gathering place for the creative set as well. Writers and artists would gather at the marble topped tables to spend afternoons sipping vermouth and nibbling tramezzini. And it was one of those writers, Gabriele D’Annunzio who, during the fascist era, when Mussolini sought to ban any non-Italian phrases from use, re-babtized the Mulassano ‘sandwich’ as the ‘tramezzino’. A completely fabricated word, translated it means ‘caught in between’ which perfectly describes this panino.

Over the years the tramezzino has spread far beyond the city of Torino, making its way into bars all over northern Italy and down into the south as well. Along the way it has gone through a few changes. At some point the small postage stamp square that is still served at Mulassano became a much larger triangular-shaped panino. And the delicate amounts of fillings in Torino turned into tennis ball sized masses of mayonnsaise-based fillings that make the triangles bulge like some sort of swollen whale.

Me? I prefer the original, which are still painstakingly prepared each morning at Mulassano. When I’m in Torino (which is as often as I can arrange it) you can find me there not only at aperitivo time, but also for breakfast. And sometimes lunch too.

No where else are tramezzini given such attention and respect. First of all there is the ritual that surrounds it. The sandwiches are stacked on small plates, in a glass fronted cabinets, ready to be inspected and chosen. One of the funnest things to do is watch locals come in and discuss the merits of each and every one with the owners and anyone else who will listen, before settling on one or two. And then there is the ritual of presentation. Although we are really only talking about a sandwich here, it is treated with respect usually reserved for caviar or truffles. Each tramezzino is placed upon a doily topped pedestal riser before making its way to your flower-topped table, together with a small silver plated container for napkins, and the drink of your choice.

My inspiration for this dinner are the hours spent at this timeless cafe, nibbling on small sandwiches while being coddled by not just the food, but the setting and the traditions.

MENU

Canapès
Olives and Peanuts
Tramezzino con Insalata di Pollo – Chicken Salad Tramezzino
Tramezzino con Vitello Tonnato – Vitello Tonnato Tramezzino
Tramezzino con Insalata Russa – Russian Salad Tramezzino
Tramezzino di Tonno e Carciofi – Tuna and Artichoke Tramezzino
Tramezzino con Bresaola , Parmigiano, e Radicchio – Bresaola, Parmigiano and Radicchio Tramezzino
Tramezzino di Spinaci e Mozzarella – Spinach and Mozzarella Tramezzino
Tramezzino di Salmone e Arugula – Salmon and Arugula Tramezzino

DRINKS

Vermouth
Negroni
Negroni Sbagliato
Americano

RECIPE FOR A COCKTAIL PARTY

Does anybody ever go to a cocktail party without thinking there should be enough food to make it into a dinner? Personally I consider cocktail parties just another way of throwing a dinner party, but playing by loser rules. Which makes turning this tramezzino-based menu into a de-facto dinner party super simple.

This is definitely a buffet kind of meal. Remember, in theory you’re throwing a cocktail party, not a dinner party. It’s up to your guests to decide how many tramezzini to indulge in. I’ve given recipes for six of my all time favorite types of tramezzini, but I’ve also given some alternatives, plus rules for inventing your own.

Each of the following recipes makes enough for 12 tramezzini. In general, figure on 2 to 4 per person, depending on how hungry people are.

TIMING

While you can certainly prepare the fillings ahead of time, don’t attempt to make your sandwiches until just before your guests are scheduled to arrive.

Hopefully you have decided to make your own mayonnaise. It really is luscious and adds an entirely different element. If you’ve never made mayonnaise before, please don’t attempt to make it for the first time on the day of your dinner. While making mayonnaise isn’t difficult, there are many ways it can go wrong, so please practice at least once before the big day. If you, or perhaps some of your guests, are wary of raw eggs (and anyone who is pregnant or has immune problems should avoid them) then you have my permission to use your favorite jarred mayonnaise. But in either case, be aware of not leaving the mayonnaise out of the refrigerator too long.

To assemble your tramezzini only make as many as you think will be eaten within an hour. Follow the directions below for cutting the bread and putting them together. Then place them on platter, covered with a slightly dampened cloth napkin. This will assure that the sandwich bread does not dry out. (If you’d like to make more, then wrap them in plastic wrap tightly and store them in the fridge).

The day before:
Prepare the mayonnaise
Cook and cool the chicken
Cook and prepare the Vitello Tonnato
Hard boil the eggs
Prepare the Insalata Russa
Cook the spinach

2 hours before your guests arrive:
Set the table
Prepare the chicken salad
Remove the vitello tonnato from the refrigerator
Remove the eggs from the refrigerator
Remove the spinach from the refrigerator

45 minutes before your guests arrive:
Prepare the tramezzini, being careful to keep them covered with a damp cloth until your guests arrive. Keep some filling and bread in reserve, to fill up empty platters later. There is nothing worse than a dried out tramezzino, so if you expect your party to go on over several hours, plan on refreshing your trays.
Prepare canapes if serving
Set out nuts and olives

SETTING THE TABLE

If you’d like to recreate the fin-de-siecle vibe of Caffe Mulussano then get out your white tablecloth and starch it till it is crackling. Next, think height. If you have a serving dish on a pedestal this is the time to use it. Often called salvers, these footed platters allow you to arrange different types of tramezzini in an elegant way. Many people have them these days to use as cake stands, which work perfectly. If you only have one ask around. Everyone always has just one, so maybe you can borrow a few from friends to make up fun display.

Traditionally the tramezzini are not put on a plate, so just make sure you have enough napkins so your guests can hold the sandwiches daintily between their fingers without getting them dirtied. A staple of bars throughout Italy is a silver plated napkin holder, but barring that a stack of small cocktail paper napkins will do.

Silver: I know you probably don’t have a lot of silver serving pieces lying around, but if you do, this is the time to bring them out. Even if they are small and just to hold nuts or olives.

Flowers: one of my favorite touches in a bar full of favorite touches is the fact that Mulussano has a flower filled bud vase on every table.

WHAT TO DRINK

The traditional drink in Torino is vermouth. If you’ve never indulged, then you are missing out on one of life’s great pleasures. Many people think they don’t like vermouth, but they are probably having vermouth that has been opened ages ago, for some cocktail you wanted to try out. Then the poor bottle languished in the back of the cupboard, going bad. Because even though vermouth has a higher alcoholic content than wine, it still goes off, like wine.

Vermouth is a fortified wine (extra alcohol) that started out life in Torino in the 18th century as a kind of cure all tonic. Flavored with various spices, roots and herbs, it not only had a slightly medicinal taste, but was thought to be curative. The taste – complex and hovering between bitter and sweet – as well as the alcohol content (just high enough) soon made it popular as an aperitivo. Traditionally there are two distinct types of vermouth: pale and dry, and red and sweet.

While some of the big industrial beverage companies make some of the best known vermouths, it’s well worth seeking out smaller, artisinal makers. The only way to find out what you like is to taste as many as possible. That way you’ll find out what type and what brands you like. It’s a very personal taste. And keep in mind that Torino was, for years, part of France. So if you see interesting French vermouth, those will do just as well.

Many bars in Torino produce their own vermouth, each one slightly different. Mulussano’s is pale gold and hovers somewhere between sweet and dry, with distinct spicy notes. It is served, as in all bars in Torino, on the rocks with a slice of orange. I’m a particular fan of the vermouth made by Cocchi.

These days most people know vermouth as the ingredient of some of Italy’s best known cocktails. And the Negroni, Negroni Sbagliato and the Americano all use sweet red vermouth and all pair well with this menu.

RECIPES

The variations on the tramezzini theme are infinite. Whatever you can fit between two pieces of bread is ok. The following recipes are classics that also happen to be my personal favorites. Once you’ve read through the recipes you’ll begin to get the hang of it, and be able to create your own. Things to keep in mind:

• Mayonnaise is an essential ingredient. If you don’t like mayonnaise, then choose another type of party.
• Keep things simple: Resist the urge to over stuff. Think ‘tea sandwich’ (in other words dainty).
• While I love the tiny square shapes at Mulussano, I’m not averse to triangles and that is the shape that is easiest to replicate at home.
• Bread: I thought about including a recipe for home made bread here, to use with your tramezzini but them I realized that since I would never make my own bread for what should be a rather simple party, I wouldn’t expect you to do the same. You can use either whole wheat or white bread.

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Canapés with Shrimp

I love that Italian bars never give you an alcoholic drink without something to go with it. At Cafe Mulussano you can certainly order a tramezzino (they are not that big) but just in case they are too much to handle with your aperitivo, the waiter always brings out a small raised dish of canapés. Although they look elegant and fancy, in reality they are simply tiny open faced versions of their bigger tramezzini. But since they are canapés you can hold your your little finger while you eat them.

Canapés are almost as old fashioned a concept as tramezzini. So it makes sense that they take them very seriously at Caffe Mulussano. I love that these little tidbits (which are really no more than a paired down panino, made elegant) come to the table on their own mini pedestal.

Although you can call almost anything a canapé if you cut it in small enough pieces, here are my two favorites. They are darling and should be on their own special platter. I would suggest you place them around the room, not on the same table as the tramezzini.

Any of the fillings below can be turned into bite sized canapés. Just toast your bread first and then cut it into inch sized triangles. Top with a bit of mayonnaise and then just one other ingredient. My favorite by far are simply boiled tiny shrimp.

1/2 pound small shrimp, boiled and cooled
4 ounces of smoked salmon
6 slices of sandwich bread, crust removed
1 cup mayonnaise

Toast the bread slices and cool. Cut them into bite sized squares, measuring about 1 inch.

When ready to serve, top each square with a bit of mayonnaise (about 1/2 teaspoon) and one shrimp or a bit of smoked salmon. You can also use left over fillings from any of the other tramezzini recipes.

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Mayonnaise

If you’ve never had homemade mayonnaise you are missing out on one of life’s great pleasures. You probably don’t put it up there with other great sauces like Bernaise or Hollandaise, because chances are you don’t even consider it a sauce. But it is, and one of the great ones.

Like all great sauces it is the emulsification of a few ingredients. Fat (oil) with protein (egg yolks) and just a bit of acid (lemon juice or vinegar.). The trick is having all your ingredients at room temperature, and taking your time.

For the following recipe I use mostly sunflower seed oil, but any other neutral oil will do. I also use some olive oil, but in this case I don’t use the most intense oil I have, but something a bit lighter. You don’t want the mayonnaise to overwhelm your other ingredients.

You can make the mayonnaise the day before, but if doing so, cover the top with a layer of plastic wrap, touching the surface so that it doesn’t dry out on the top. And of course, place it in the refrigerator immediately.

If you’re making a large quantity of tramezzini, and don’t feel like making your own mayo, that’s ok. (This party is supposed to be easy). Just make sure you buy the best quality mayonnaise that you can (organic if possible) and one that definitely uses eggs.

Makes 2 cups

3 egg yolks
1/4 cup of extra virgin olive oil
3/4 cup oranic sunflower seed oil
pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice
1 teaspoon of white wine vinegar (optional)

Place egg yolks in a medium sized bowl. Using an electric mixer, begin to beat the eggs. When they have doubled in volume, and have become a light yellow, begin to add the oil

Add the oil very very slowly, in a thin stream. Don’t add too much at once, since you want the oil to emulsify, and not separate. Once you’ve added all the olive oil, keep beating, adding air into the mixture. When the mixture starts to look creamy and thick, add the lemon juice, and continue beating. The juice will thin out the mayo a bit, so you may have to add a bit more oil to thicken it up.

Add the salt, beat some more, and then add the vinegar, if using.

Taste and correct for seasoning. You may like yours more or less lemony.

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Tramezzini di Pollo – Chicken Salad Tramezzini

This is usually my go to tramezzino where ever I am. If a bar has insalata di pollo (chicken salad) then you can be pretty sure they are taking their tramezzini game seriously. Of course, there are good ones and bad ones. The following recipe results, I think , in the perfect ratio of chicken to lettuce to mayo to bread. The secret though, to making this sing, is to use dark meat chicken (always more flavorful) and cook it on the bone and with the skin on. Trust me on this one, it results in a tiny sandwich that packs a wallop of flavor. It will also help you understand why this is my favorite

Enough for 12 tramezzini

1 pound / 500 grams of chicken legs or thighs
1 carrot
1 stalk of celery
1/2 of a medium onion
2 teaspoons of salt
1 head of romaine lettuce, tender light green leaves from heart only
1-2 tablespoons extra virgin olive oil
salt
pepper
3-4 tablespoons of mayonnaise, plus more (about 1/2 cup) for bread
12 slices of good quality sandwich bread

Place the chicken pieces and vegetables in a pot large enough to hold them all and cover with cold water. Bring to a simmer, skimming off any foam that forms. Add salt and simmer for 45 minutes.

Remove the chicken pieces from the hot water and let cool completely.
Once cool, remove the skin and gently remove all the meat from the bone. Discard the bones and skin and, using your hands, shred the chicken into small pieces and place in a bowl. (You can make the recipe ahead up to this point)

In the meantime slice the lettuce into ribbons about 1/4 inch wide. Add 2 cups of the sliced lettuce to the chicken and toss with olive oil, salt and pepper to taste.

To assemble:

Carefully cut the crust off the bread.

Lay out six pieces of bread and spread liberally with mayonnaise.

Next add the chicken salad, spreading it out evenly to form a 1/4 to 1/3 inch layer on top of each piece. Now spread the the other six pieces of bread with mayonnaise and place mayo side down on top of chicken salad. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Tramezzini con Vitello Tonnato – Vitello Tonnato Tramezzino

Vitello Tonnato is one of those old fashioned, northern Italian dishes that are hard to find in restaurants nowadays. You have to search out the kind of classic restaurant where the waiters still wear white jackets and just hope they have it on the menu the day you go. Or, you can just do what I do, and go to Torino to Cafe Mulussano and have it in tramezzino form. They always have it, since it is one their signature tramezzini and always has been.

This is not the kind of tramezzino you would whip up just for yourself at home (it does involve cooking a veal roast). But if you are throwing this entire tramezzini party, then go for it.

2 pounds / 1 kilo of veal roast (top round, trussed with string)
1 carrot, peeled
1 onion, peeled
1 stalk of celery
1 glass of white wine
1/2 teaspoon of peppercorns
2 cloves of garlic, peeled
1/2 cup white wine
1 teaspoon of salt
Juice from one lemon (optional)

For the sauce:
3 eggs
1 7-ounce can of olive oil packed tuna, drained
2 tablespoons of capers
4 anchovies
1/2 cup broth from the veal (or more if needed.

12 slices of high quality sandwich bread
6 tender lettuce leafs

Place the veal roast in a pot just big enough to hold it, along with the vegetables, white wine and salt. Add water to cover by a half inch. Bring to a simmer and, with the lid partially askew, cook for 1 hour and 20 minutes.

Take the pot off the heat and remove the roast to a plate. Let it cool completely. If you are preparing this the day before, cover with plastic wrap and place in refrigerator.

Reserve at least 1 cup of the broth (drained of the vegetables) for the sauce. You can freeze the rest of the broth for another use.

In the meantime prepare the sauce. Hard boil the eggs and let them cool completely. Peel them and add them, with the rest of the ingredients, including 1/2 cup of the broth. to a blender. Process until you’ve got a smooth sauce. It it seems too thick and stiff, you can add a bit more broth. The consistency should be like pancake batter. Taste and adjust for seasoning. Tonnato sauce is very personal. I like mine a bit lemony and so add some freshly squeezed lemon juice at this point.

Once the roast has completely cooled, cut into very thin slices, no more than 1/8 of an inch thick.

Prepare the veal to marinate overnight in the sauce: Spread about a 1/3 of a cup of the tuna sauce at the bottom of a serving platter. Place the veal slices on top, without overlapping too much. Spoon a bit more sauce to cover and then layer with the remaining veal. Repeat this until you’ve used up all the veal and the sauce. Cover the platter with plastic wrap and place in the refrigerator for 24 hours.

To assemble:

Carefully cut the crust off the bread.

Lay out six pieces of bread.

Spread a bit of the tuna sauce on the bottom of the bread. Place slices of veal on top, making sure to cover all of the bread. You may need 2 or 3 slices. But don’t over do it. You don’t want to build this up too thickly, but just cover the bread.Now add a bit more of the tuna sauce, using the back of the spoon to smooth it out.

Lay a lettuce leaf on top. Trim if you need to, but it’s ok if there is some lettuce sticking out of the side.

Carefully lay the remaining slices of bread on top. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Tramezzini di Insalata Russa / Russian Salad Tramezzino

If tramezzini are all about the mayonnaise, then tramezzini filled with insalata russa is the the queen of the them all. Insalata Russa is the Italian version of the traditional Olivier Salad found in Russia. It’s basically boiled root vegetables held together with copious amounts of mayonnaise. If you think that sounds like just an excuse to eat mayonnaise, you’re right. If there is ever a time when you need to make your own mayo, this is it.

1 teaspoon of salt
1/2 pound of waxy potatoes, peeled and cubed into 1/3 inch pieces
1 large carrot, peeled and cubed into 1/3 inch pieces
1 cup fresh or frozen peas
1/4 cup of gherkin pickles, finely chopped
1/4 cup of pitted green olives, finely chopped
1 egg, hardboiled
1 1/2 cup of home made mayonnaise

12 slices of good quality sandwich bread
6 leafs of tender lettuce

Bring a small pot of water to boil, and add salt. Add the potatoes and cook them until tender, but be careful not to let them over cook. Using a slotted spoon, remove them and place in a small bowl to cool. Repeat this process for the carrots and peas, cooking each separately to control doneness. You’re looking for tender, but firm.

Place all of the vegetables together in a medium sized bowl along with the egg and add 1 cup of mayonnaise. Stir gently and if you like your insalata russa extra rich, you can add more of the mayonnaise.

To assemble:
Carefully cut the crust off the bread.

Lay out six pieces of bread.

Spread the insalata russa on top of the bread, using the back of a spoon to even it out. You should have about 1/3 inch of salad. Lay a lettuce leaf on top. Trim if you need to, but it’s ok if there is some lettuce sticking out of the side.

Carefully lay the remaining slices of bread on top. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Tuna and Artichoke Tramezzini

This is another one of my favorites, since anything with an artichoke in it has my name on it. This type of tramezzino is part of a group that pairs a protein (in this case tuna) with a vegetable (a preserved artichoke heart). Other typical combinations include mozzarella and tomatoes, bresaola and arugula (see below), spinach and mozzarella (see below), and hard boiled egg and tomato. Feel free to play around with various combinations, but never try to combine more than two ingredients or else you will lose the minimalist beauty of the tramezzino and verge into heavy waters of an American sandwich.

These types of tramezzini barely require a recipe, since you are just putting ingredients together. Just make sure you use the best ingredients possible (imported if you can).

1 8-ounce jar of artichoke hearts preserved in olive oil
1 7 ounce jar of tuna packed in olive oil, drained
1 cup of homemade mayonnaise

12 slices of good quality sandwich bread
6 lettuce leaves

Drain the artichokes from the olive oil (don’t throw away the olive oil, but use it on your next salad). If the artichokes are whole, but then into wedge-shaped quarters

Drain the tuna and place in a small bowl. Add 1/2 cup of mayonnaise, and using a fork, mix thoroughly, until the tuna is completely broken up and the mixture is a smooth paste.

To assemble:
Carefully cut the crust off the bread.

Lay out six pieces of bread.

Spread the tuna salad on top of the bread, using the back of a spoon to even it out. You should have about 1/3 inch of the mixture. Next place a few artichoke quarters on top. Lay a lettuce leaf on top. Trim if you need to, but it’s ok if there is some lettuce sticking out of the side.

Now spread the the other six pieces of bread with mayonnaise and place the bread mayo side down on top of lettuce leaf. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Bresaola and Parmigiano and Radicchio

Breasaola is the beef version of prosciutto. Not only is it leaner, it also has an intensely Earthy taste that makes it the perfect filling for tramezzini. While most bars will pair it with arugula, I like the combination of slightly bitter, wilted, radicchio.

1/2 of a small head of radicchio, sliced into 1/4 inch ribbons
3 tablespoons of extra virgin olive oil
2 teaspoons of Aceto Balsamico di Modena
salt
freshly ground black pepper
7 ounces / 200 grams of thinly sliced bresaola
3 ounces – 100 grams of Parmigiano Reggiano (whole, not grated)
1 cup of mayonnaise

12 slices of high quality sandwich bread ( I prefer whole wheat for this one)

Place the radicchio in a small bowl and add the olive oil, balsamic vinegar and salt and pepper. Toss well and let it sit for 10 minutes, to wilt a bit.

Using a vegetable peeler or a sharp paring knife, cut the parmesan into thin shavings and set aside.

To assemble:

Carefully cut the crust off the bread.

Lay out six pieces of bread and spread liberally with mayonnaise. Place slices of bresaola on top, making sure to cover all of the bread. You may need 2 or 3 slices. But don’t over do it. You don’t want to build this up too thickly, but just cover the bread. Next add a few shavings of parmesan cheese and then top with a small handful of the radicchio salad, spreading it out evenly.

Now spread the the other six pieces of bread with mayonnaise and place the bread mayo side down on top of the radicchio. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Spinach and Mozzarella

This tramezzino is definitely on the comfort food side of the spectrum. While many tramezzini contain something a bit fresh and/or crunchy, this one is all about the softness and almost pure plainness of both the spinach and mozzarella. There are no big contrasts here, but the combination of fresh mozzarella with the bright green taste of spinach is a winner and somehow these are the first to disappear.

Many of the cheaper bars in Italy tend to use the prepackaged industrial mozzarella since it is drier and so doesn’t make the tramezzino soggy. Instead I prefer fresh mozzarella, but let it drain first.

2 pounds of fresh spinach
3/4 pound / 400 grams of mozzarella
1 cup of mayonnaise
salt
pepper

12 slices of good quality sandwich bread

Rinse the spinach several times in cool water to remove all the grit. Remove any thick stems, and then stuff the leaves into a large pot. Turn on the heat to medium, without adding any water. Let the spinach wilt completely then place it into a sieve to drain completely. When cool enough to handle, using your hands, squeeze all of the water out, forming it into a tight ball.

Place the cooked, cooled and dry spinach on a cutting board and roughly chop it.

If using fresh mozzarella (packed in water) remove the cheese from the liquid and slice it into the thinnest slices possible. Place it in a sieve over a bowl and let drain for at least 45 minutes.

To assemble:

Carefully cut the crust off the bread.

Lay out six pieces of bread and spread liberally with mayonnaise.
Cover the bread with a thin layer of mozzarella. Next cover with a thin layer of chopped spinach, using your hands to spread it out evenly. Season with salt and pepper.

Now spread the the other six pieces of bread with mayonnaise and place the bread mayo side down on top of the spinach. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Salmon and arugula

This is an extremely simple tramezzino you will see all over Italy, from Bari to Venice and at all the highway rest stops along the way. I think it’s because with very few ingredients you end up with something that is a bit more sophisticated than a normal panino. I mean, smoked salmon! It screams fancy. I tend to order this one as a breakfast tramezzino because (don’t judge) it’s the one that is closest to the bagels with lox that I miss from New York.

7 ounces / 200 grams of smoked salmon, thinly sliced
3 cups of arugula
1 lemon (untreated and organic) plus 1 tablespoon fresh lemon juice
2 tablespoons of extra virgin olive oil
salt
freshly ground black pepper
1 cup of mayonnaise

 

12 slices of high quality sandwich bread

Place the arugula leafs in a small bowl and add the olive oil, lemon juice and salt and pepper. Toss well.

Slice the lemon paper thin, into rounds and then half rounds. Remove any seeds and set aside.

To assemble:

Carefully cut the crust off the bread.

Lay out six pieces of bread and spread liberally with mayonnaise. Place slices of bresaola on top, making sure to cover all of the bread. You may need 2 or 3 slices. But don’t over do it. You don’t want to build this up too thickly, but just cover the bread

Next add a few rounds of lemon slices and then top with a small handful of the arugula salad, spreading it out evenly.

Now spread the the other six pieces of bread with mayonnaise and place the bread mayo side down on top of the radicchio. Press gently into place and using a sharp knife, carefully cut the square into 2, along the diagonal, forming two triangles.

Place on a serving place and cover with a slightly damp, clean, cloth napkin.

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Some more ideas for tramezzini

• Baked Ham and taleggio or brie and lettuce
• Hardboiled egg and tomato
• Gorgonzola, preserved mushrooms and lettuce
• Prosciutto di parma and fresh figs
• Smoked turkey and red current jam
• Curried Egg Salad and Chutney
• Anchovies and Butter (this is a classic, made without mayonnaise)
• Salame and sun dried tomatoes with lettuce

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COCKTAIL RECIPES

Negroni

The Negroni is my go-to cocktail. When I’m at home, it’s easy. When I’m out, it’s no-risk (a difficult drink to mess up). The cocktail dates to the early 1900’s, when a certain Count Negroni, a Florentine aristocrat, asked the waiter at Cafe Rivoire in Florence to up the ante in his Americano (see below). So he replaced the soda water with gin, and voila’!

There are a few ways to make a Negroni (shaken, stirred, in a cocktail glass, over rocks). Here’s my favorite:

1 ounce of Gin
1 ounce of Campari
1 ounce of sweet red vermouth (I prefer Rosso Antico )

Fill small rocks glass with ice. Add the gin, Campari and vermouth. Stir to mix. Garnish with orange or mandarin slice.

Negroni Sbagliato

Negroni Sbagliato means Mistaken Negroni. And in this case the bartender makes the mistake of switching in a much lighter dose of prosecco in place of the gin.

1 ounce of Campari
1 ounce of Rosso Antico vermouth
2 ounces (more or less) of prosecco

Pour the Campari and Rosso Antico into a rocks glass. Fill with ice, and then top up with prosecco. Stir gently (you don’t want to make all the bubbles bubble away) and garnish with a slice of orange.

Americano

This drink seems to have fallen out of fashion lately. It is definitely the weaker cousin of the above cocktails and so, in terms of serving drinks at a party, you might want to consider it. It was originally called a Milano/Torino, since the Campari is from Milan, and vermouth is from Torino. At some point, around the 1900’s it was named after Americans, who seemed to order it a lot, while in Europe, drinking it up during prohibition.

1 ounce of Campari
1 ounce of sweet red vermouth
Soda water
1 orange slice

Pour the Campari and vermouth in rocks glass. Fill with ice, and top up with soda water and garnish with the orange slice.

This post was originally written for my book The Italian Table: Creating Festive Meals for Family and Friends. The book contains 12 complete menus from all over Italy, with tips on how to set your table, drink suggestions and of course recipes.

I also have a lot more dinner party  and menu ideas.

And if you’d like to join Sophie and me on our tours, we always include meals like the ones featured in this book. From farmhouses to palazzi and everything in between.