Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Tuna And Black Olive Butter Tramezzini

Recipe from: Panini, Bruschetta, Crostini: Sandwiches, Italian Style by Viana La Place
Servings: 4 tramezzini, or 24 appetizers

Tramezzini are the little caffè sandwiches of Italy. They are skinny and usually filled with purées, patés, or thin slices of meat, vegetables, or soft cheese. They are eaten as a late afternoon snack, along with a glass of wine or an aperitif.

The bread used is pane in cassetta, which is basically a white sandwich bread. Typically the crust is removed and the sandwich is cut into four little triangles. If you can find a bakery that makes a high-quality square sandwich loaf, that is the best thing to use here (slice it thinly and remove the crust). Pepperidge Farm's sliced white bread is the next best choice.

6 ½ ounces imported canned tuna in olive oil
4 tablespoons unsalted butter, softened at room temperature
3 small anchovies, chopped
2 teaspoons black olive pesto
1 tablespoon capers
12 slices high quality white bread

Place tuna, butter, and anchovies in a blender or food processor and blend until mixture is smooth and fluffy. Transfer spread to a small bowl. Stir in the black olive pesto and capers. Trim the crusts from the bread. Spread the mixture on half of the bread slices. If desired, cut the tramezzini in squares of triangles, and serve with before-dinner drinks.


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