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TRAMEZZINI

Tramezzini su popularni talijanski trokut-sendviči pripremljeni od mekog, obilato nadjevenog, bijelog kruha.  Kruh je obično u obliku pravokutnika (cca 12×26 cm), najčešće bez kore.

Nadjevom se premazuju 2-4 kriške kruha, a zatim se pripremljeni sendvič zamota u prozirnu foliju i ostavi bar nekoliko sati u hladnjaku.

Potom se reže. Prvo obrežite koru ako je ima, a zatim sendvič prerežite – prvo na pola, pa zatim svaku polovicu dijagonalno da dobijete 4 trokuta.

Trokute možete još jednom prerezati na dva dijela  i svojim gostima servirati po 8 sendviča istog okusa.

Tramezzini sa šunkom

3-4 žlice majoneze

8 kriški šunke

6 kriški gouda sira

2 kriške kruha za tramezzine

Krišku kruha premažite polovinom količine majoneze i prekrijte kriškama sira. Svaki komad šunke zasebno zarolajte pa poslažite na si,  jednu rolicu do druge. Prekrijte  kriškama sira.

Krišku kruha premažite preostalom majonezom i njome prekrijte sendvič (tako da namazana strana bude na siru).

Tramezzini s jajetom

2 tvrdo kuhana jajeta

1 svježa rajčica, narezana na tanke kriške

3 žl majoneze

1 žl krem sira

1 mozzarella

3 kriške kruha za tramezzine

Kruh premažite majonezom pa poslažite  kolutove kuhanog jajeta.Ponovno stavite krišku kruha, premažite je krem sirom i prekrijte tankim kriškama rajčice. Po rajčici rasporedite kriške mozzarelle. Posljednju krišku kruha premažite majonezom pa namazanom stranom poklopite sendvič.

 

Vegetarijanski tramezzini

2 crvene pečene paprike

1 šalica maslina bez koštica

1 češanj češnjaka

½ žličice kapara

1-2 žl maslinovog ulja

1 mozzarella

4 sušene rajčice (iz ulja)

3 kriške kruha za tramezzine

U multipraktiku usitnite  masline, češnjak i  kapare  s 1 žl masilnovog ulja u pastu pa njome premažite 1 krišku. Po namazu poslažite tanke kriške mozzarelle, a na nju sušenu rajčicu narezanu na trake. Prekrijte kruhom. Premažite ga pastom od maslina i prekrijte kriškama pečene paprike. Završite kriškom kruha.

Tramezzini s tunom

4 kriške kruha za tramezzine

1,5 šalica tune (konzervirane, ocijeđene)

1 tvrdo kuhano jaje

2 žl majoneze

2-3 kisela krastavca

1-2 žl namaza od maslina

½ šalice nasjeckane pečene crvene paprike

1 mozzarella

 

Tunu pomiješajte s majonezom. Krastavce nasjeckajte jako sitno i dodajte tuni.

Umiješajte i pastu od maslina. Jaje nasjeckajte pa ga zajedno s paprikom dodajte nadjevu. Popaprite.

Pola nadjeva rasporedite po prvoj kriški kruha. Prekrijte drugom kriškom pa po njoj poslažite tanke kolutove mozzarelle. Ponovno prekrijte kruhom. Rasporedite preostali namaz od tune i pokrijte posljednjom kriškom kruha.

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TRAMEZZINI

Tramezzino  is a popular Italian sandwich made from two slices of soft white bread and a hearty filling. The slices are usually rectangular (about 12 x 26 cm), with the crusts removed.
Two to four slices are filled, wrapped with plastic foil and refrigerated for several hours.
Remove the crusts (if any), cut the sandwich in half and then cut each half diagonally to get four triangles.
You can cut each triangle into 2 smaller ones and serve your guests 8 sandwiches.

For 4 sandwiches:
4 slices of Italian tramezzino bread rectangles (with the crust removed, usually 12 x 25 cm in size)
Spread (mayonnaise, butter, cream cheese or olive spread)

Tramezzino with ham

3-4 tbsp mayonnaise
8 slices ham
6 slices gouda cheese
2 slices tramezzino bread

Spread half the amount of mayonnaise over one slice of bread. Cover with cheese slices. Roll each slice of ham separately and place them next to each other on the cheese. Top with the remaining cheese slices.
Spread the remaining mayonnaise over the other bread slice and place on top of the sandwich (mayonnaise-side down).

Tramezzino with eggs

2 eggs, hard-boiled
1 tomato, thinly sliced
3 tbsp mayonnaise
1 tbsp cream cheese
1 mozzarella cheese
3 tramezzino bread slices

Spread the mayonnaise on a bread slice. Top with sliced eggs and another bread slice. Spread the cream cheese, cover with thin tomato slices and a layer of mozzarella slices. Spread the mayonnaise over the third bread slice and top the sandwich (upside-down).

 

Vegetarian tramezzino

2 roasted red peppers
1 cup olives, pitted
1 clove garlic
½ teaspoon capers
1-2 tbsp olive oil
1 mozzarella cheese
4 sundried tomatoes (preserved in oil)
3 slices tramezzino bread

Combine the olives, garlic, capers and olive oil in a food processor until a paste forms. Spread on a bread slice. Top with thinly sliced mozzarella cheese, then with tomatoes julienne. Cover with a bread slice. Spread the olive paste and cover with shredded peppers. Top with a bread slice.

Tuna tramezzino

4 slices of tramezzino bread
1 ½ cup tuna
1 egg, hard-boiled
2 tbsp mayonnaise
2-3 pickles
1-2 tbsp olive paste
½ cup roasted red peppers, chopped
1 mozzarella

Combine the tuna with mayonnaise and finely chopped pickles. Add the olive paste, chopped egg and peppers. Season with ground pepper.
Spread half of the filling over a bread slice. Cover with another bread slice and thin mozzarella slices. Cover with the third bread slice. Spread the remaining tuna paste and top with the fourth bread slice.

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