These simple and elegant sandwiches are served in wine and coffee bars throughout Italy. The crusts are removed, then the sandwiches are cut on the diagonal into triangles. In addition to thinly sliced meat, other popular tramezzini fillings include canned tuna and capers, and hard-cooked eggs and mayonnaise. For an extra-special touch, butter the outside of the sandwiches and grill them in a sandwich press or on a grill pan — or even give them a quick turn on an outdoor grill at your next barbeque.
Total Time: 20
Yield: 4 sandwiches
- 4 tablespoons unsalted butter
- 8 slices thick country white bread, crusts removed
- 1/2 pound thinly sliced prosciutto
- 1 bunch (about 1/2 pound) arugula, washed and dried
- 1 fennel bulb, thinly sliced vertically