If only tramezzini were as easy to spell as it is to make! A favourite on many a restaurant menu, the tramezzino (one tramezzino, many tramezzini), is said to have originated in the Caffè Mulassano di Piazza Castello in Turin in 1925 where its toasty, cheesy deliciousness was offered as an alternative to traditional ‘English tea sandwiches’. These days, it’s found on restaurant and bar menus the world over and makes for a budget-friendly brunch, lunch or snack.
We love how simple they are to make and how they give our classic Pesto Princess Basil Pesto a chance to shine! You can also fill your tramezzino with charcuterie, olives, sundried tomatoes, griddled peppers or any other tasty tidbits you have lurking in the back of your fridge.
With love from a toasty palace
You will need
1 large loaf of white bread, unsliced or 2 large panini rolls
Pesto Princess Basil Pesto
300 g mozzarella cheese
1. If you are using a loaf of bread, remove all crusts and cut length ways into four slices. However, if you are using panini rolls, simply cut them open into two halves.
2. Butter each slice, place the butter side down and spread the insides generously with Pesto Princess Basil Pesto. Top with grated cheese.
3. Close your ‘sandwich’ and place on top of a hot grill (or in a hot griddle pan) for about 3-4 minutes each side. If the cheese has not started to melt by the time you flip it over, cover the tramezzini with a stainless steal bowl to speed up the melting process.
4. Cut on the diagonal and serve with a simple side salad or hand cut chips.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Striped Horse Pale Ale
The perfect accompaniment for this deliciously cheesy tramezzino – it’s midday snack perfection. Look out for the new packaging with the giraffe neck.
Looks like Elegant three-striped label with a prancing zebra, in a giraffe necked bottle.
Tastes like A deliciously fruity, malty, golden-coloured beer. Mouth-filling with a lovely tail of hops.