Venetian Tea Sandwiches (Tramezzini)
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
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Cooking tools:
- Pepper mill
- Peeler
- Chef's knife
- Cutting board
- Paring knife
- Measuring cup
- Measuring spoon
- Pot
- Slotted spoon
- Colander
- Fork
- Plate
Ingredients
- 12 slices white sandwich bread
- 3⁄4 cup mayonnaise
- Kosher salt
- freshly ground black pepper
- 5 oz. canned tuna in olive oil, drained and flaked
- 1⁄3 cup pitted black olives, halved
- 2 tsp. capers, rinsed
- 6 asparagus spears, blanched and halved lengthwise
- 2 hard-boiled eggs, sliced
- 1 medium tomato, cored, sliced
- 6 oz. thinly sliced bresaola
- 2 oz. thinly shaved parmesan
- 1 cup baby arugula leaves
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