Recipes › Sandwich › Prosciutto and Artichoke Tramezzino Recipe

Prosciutto and Artichoke Tramezzino Recipe

Recipe by Pedro M. A. Neves

The tramezzino is a quintessential Italian tea sandwich with soft white bread, delicate fillings, and no crust. This version combines prosciutto di Parma with marinated artichokes, fresh mozzarella, and roasted red peppers for a refined, elegant bite that works beautifully as an appetizer or light lunch.

Ingredients

• 8 slices white sandwich bread (pain de mie style, about 75g total)
• 120g prosciutto di Parma, thinly sliced
• 150g marinated artichoke hearts (about 1 cup), drained and halved
• 100g fresh mozzarella, sliced or torn into pieces
• 60g roasted red peppers (from a jar or homemade), cut into strips
• 30ml (2 tablespoons) mayonnaise
• 15ml (1 tablespoon) lemon juice
• 5ml (1 teaspoon) Dijon mustard
• 10g (2 teaspoons) fresh basil, chopped
• Salt and black pepper to taste
• 5ml (1 teaspoon) extra virgin olive oil

Instructions

1. Remove crusts from all bread slices using a sharp serrated knife, cutting them flush with the edges. Work gently to avoid tearing the soft bread.

2. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, chopped basil, olive oil, salt, and pepper to create the spread.

3. Drain the marinated artichoke hearts thoroughly on paper towels to remove excess liquid, then pat dry gently.

4. Spread a thin, even layer of the basil-lemon mayonnaise on four bread slices using a small offset spatula or butter knife.

5. Layer prosciutto slices on the spread in a slightly overlapping pattern, using about 30g per sandwich. Arrange to cover most of the bread surface.

6. Add a layer of mozzarella pieces or slices directly over the prosciutto, distributing evenly (about 25g per sandwich).

7. Top the mozzarella with artichoke heart halves and roasted red pepper strips, dividing them equally among the four sandwiches.

8. Spread the remaining basil-lemon mayonnaise on the four remaining bread slices, then invert them carefully onto the filled slices, pressing gently to secure.

9. Cut each tramezzino diagonally into two triangles using a sharp serrated knife with a gentle sawing motion. Wipe the blade clean between cuts if needed.

10. Arrange tramezzino triangles on a serving platter with the cut side slightly visible. Serve immediately at room temperature or chilled, optionally secured with decorative toothpicks.

Substitutions

• For vegetarian version: replace prosciutto with 120g of roasted eggplant slices or sun-dried tomatoes
• For dairy-free: substitute mozzarella with 100g of dairy-free cashew ricotta or avocado slices
• For gluten-free: use certified gluten-free white sandwich bread in the same quantities
• For a lighter spread: replace mayonnaise with Greek yogurt mixed with lemon and herbs in equal proportions

Tips

• Use very soft, fresh white bread (pain de mie) as it compresses gently without tearing and creates the authentic tramezzino texture
• Pat all wet ingredients (artichokes, peppers) very dry before assembly to prevent the bread from becoming soggy
• Assemble tramezzini no more than 2-3 hours before serving, and store covered in the refrigerator; they are best enjoyed the same day

The tramezzino originated in Turin in the early 20th century as an elegant alternative to the panino, traditionally served at aperitivo time in Italian bars and cafés. Unlike hearty sandwiches, tramezzini feature soft crusts-removed bread and refined, delicate fillings that pair perfectly with prosecco or coffee.

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