Tea Sandwiches (Venetian Tramezzini)

The first food any Venetian eats at his return from a vacation is not a fancy fish cicchetto, but a dirt cheap and extremely filling sandwich that we call tramezzino. Tramezzini are small bites of heavenly delight, triangular sandwiches with soft white bread with the crust removed, filled with mayonnaise and a variety of combinations, the most popular of which are: ham and eggs, tuna and olives, ham and mushrooms and shrimps and pink sauce.

The origin of these delicious nibbles is claimed by more cities, if not even countries, but apparently they were born in England. One version ascribes their origin to the fourth Earl of Sandwich, John Montagu, known for his gambling habits, in fact it all happened one evening when he couldn't leave the table that he asked his servants to fill some bread with the cold leftover roast chicken and, the other players at the table, immediately copied him asking for the "same sandwich". According to another version, the invention of tramezzini is due to the Duchess of Bedford, Mrs Anna Maria Russel, who was way too hungry to wait for dinner and started asking for small tea sandwiches filled with butter and cucumber to accompany her drink in the afternoon. What is certain, anyway, is that the name of the tramezzino as we know it today is Italian and was invented by Gabriele D'Annunzio, meaning "the middle morning snack" (tra - mezzo, that is in the middle) and it was created as an alternative to the British tea sandwiches in the Caffè Mulassano in Turin.

12 slices white sandwich bread
¾ cup mayonnaise
kosher salt
black pepper, freshly ground
1 (5 oz) can 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 bresaola, thinly sliced
2 oz Parmesan cheese, thinly shaved
1 cup baby arugula leaves

Remove crusts from bread and spread 1 Tbsp. mayonnaise over each slice; season with salt and pepper.

Layer tuna, olives, and capers over 2 slices; layer asparagus, eggs, and tomato over 2 slices; and layer bresaola, Parmesan, and arugula over 2 slices.

Top each with a slice of bread; halve sandwiches diagonally and serve.

Makes 4 servings.