Tramezzino with Prosciutto and Mozzarella
Why this recipe works
- Simple filling: A short list of mild, creamy and savoury ingredients keeps the sandwich clean-tasting and balanced.
- Soft, creamy texture: Mayonnaise and well-drained mozzarella give the filling smoothness without making the bread heavy.
- Neater after chilling: A short chill firms the filling just enough for tidy triangles and a more polished finish.
Get the most out of this recipe
Timing notes
- Chill before slicing: The resting time helps the sandwich compress slightly, making it easier to cut cleanly without squeezing out the filling.
- Serve cold: Tramezzini are at their best straight from the fridge or after a brief stand at room temperature if the bread feels too firm.
Ingredient notes
- Use soft white bread: Fresh, soft bread is important for the signature tender texture; dry or sturdy bread will make the sandwich feel less delicate.
- Dry the mozzarella well: Moisture from mozzarella can quickly soften the bread, so pat it dry thoroughly before layering.
- Prosciutto cotto style: A cooked ham-style prosciutto keeps the flavour mild and classic for this type of Italian sandwich.
Texture tips
- Keep the bread light: Spread the mayonnaise thinly and evenly; too much filling or moisture can weigh down the sandwich.
- Cut cleaner triangles: Use a sharp bread knife and a gentle sawing motion rather than pressing down hard.
Serving ideas
- Serve with something crisp: A simple salad, crisps or pickles work well against the soft, creamy sandwich.
- Keep the presentation simple: Arrange the triangles neatly and serve chilled for the clean café-style look associated with tramezzini.
Equipment you'll need
Ingredients
Instructions
- Lay the bread slices on a board and trim off the crusts with a bread knife. Pat the mozzarella dry, then slice it thinly so it sits flat in the sandwich.
- Spread a thin, even layer of mayonnaise over one side of each bread slice. Season the mayonnaise lightly with black pepper.
- On three slices, layer the prosciutto evenly, then add the mozzarella in a single layer. Top with the remaining bread slices, mayonnaise-side down, and press very gently to seal.
- Chill the sandwiches for 30 minutes so they slice neatly and stay soft. Cut each sandwich into two triangles and serve cold.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest triangles, chill the assembled sandwiches before slicing and use a gentle sawing motion with a bread knife.
- If the mozzarella is very wet, pat it dry well so the bread stays soft rather than soggy.
Substitutions
- Replace mozzarella with fresh mozzarella for a softer, milkier filling, but pat it dry very well before using.
- Replace black pepper with smoked paprika for a warmer, slightly smoky finish.
Storage
- Refrigerate up to 1 days
- Store the tramezzini in an airtight container in the fridge and eat within 24 hours for the best texture. Serve straight from the fridge; if the bread feels firm, let it sit at room temperature for 5 minutes before eating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 40min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Gorditas de Chicharrón (Stuffed Thick Corn Cakes)
Griddled gorditas filled with chicharrón in tomato chilli sauce
Carnival Doubles Platter (Fried Bara with Curried Chickpeas)
Soft fried bara filled with fragrant curried chickpeas
Croque Monsieur (French Ham and Cheese Sandwich)
French toasted ham and Gruyère sandwich topped with béchamel
Tramezzini (Italian Crustless Sandwiches) with Tuna
Crustless tuna sandwiches with mayonnaise, capers and lettuce
Reuben Sandwich (Toasted Rye with Corned Beef and Sauerkraut)
Toasted rye sandwich with corned beef, Swiss and sauerkraut
Ham and Mustard Bloomer Roll
Bloomer roll with ham, mustard, lettuce and tomato
Italian Cured Meat and Cheese Board (Tagliere di Salumi e Formaggi Misti)
Italian board of cured meats, cheeses, olives and bread
Chinese Five-Spice Chicken Traybake with Soy and Honey
Sticky five-spice chicken traybake with soy, honey and peppers
Omelette aux Fines Herbes (French Herb Omelette)
Soft French omelette with chives, parsley and tarragon
Latin-Style Quinoa Power Bowl with Black Beans and Sweet Potato
Quinoa bowl with black beans, sweet potato and avocado
Paneer Burrito-Style Fusion Wrap
Toasted wrap with spiced paneer, rice and mint yoghurt
Caprese Salad (Tomato, Mozzarella and Basil Salad)
Tomato, mozzarella and basil salad with olive oil
Tamago Sando (Japanese Egg Sandwich)
Japanese egg sandwich with creamy mayonnaise and mustard filling
Tramezzini al Tonno e Capperi (Italian Tuna and Caper Sandwiches)
Soft tuna and caper sandwiches with mayonnaise and lemon
Tramezzini (Italian Crustless Sandwiches) with Tuna
Crustless tuna sandwiches with mayonnaise, capers and lettuce
Prawn Marie Rose Sandwich
Prawn sandwich with Marie Rose sauce and crisp lettuce
Prosciutto and Rocket Pizza with Mozzarella and Tomato Sauce
Baked pizza with mozzarella, prosciutto and fresh rocket
Belgian Fries with Mayonnaise (Double-Fried Chips)
Double-fried Belgian chips served with mayonnaise
You might also like
Duck à l’Orange (Orange-Glazed Roast Duck)
Roast duck with a glossy orange sauce finished with butter
Bolo Rei (King’s Cake)
Portuguese sweet ring bread with candied peel and raisins
Horta Vrasta (Greek Boiled Greens with Olive Oil and Lemon)
Boiled greens with olive oil, lemon and sea salt
Avgolemono Soup (Greek Lemon and Egg Chicken Soup)
Greek chicken and rice soup with egg and lemon
Arrosto di Vitello al Forno (Roast Veal)
Roast veal with garlic, rosemary and reduced pan juices
American-Style Chicken Piccata
Pan-fried chicken in a lemon, caper and butter sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
Teakhaus Large Teak Cutting Board
- Large, durable and knife-friendly teak surface
- FSC-certified wood with a premium finish
- Requires hand washing and occasional oiling
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
