Tremezzo Recipe

Trim and butter

Trim crusts from the 12 slices of white sandwich bread. Using a rolling pin or a flat glass, gently flatten each slice to make an even base. Mix the softened butter with 1 tbs mayonnaise until smooth. Lightly spread the butter mixture on one side of each bread slice—this will help create a slight barrier against sogginess.

Make mayo-mustard spread

In a small bowl combine the remaining 2 tbs mayonnaise with 1 tsp Dijon mustard and set aside. This spread will go on the interior side of bread for flavor and moisture control.

Prepare vegetables

Thinly slice the tomatoes and place them on a paper towel to remove excess moisture (press gently). Thinly slice cucumber and red onion. Slice the cornichons or pickles thinly. Toss the tomato slices with 1 tsp lemon juice and a light pinch (about 1/4 tsp) of the sea salt to draw out excess moisture and brighten flavor; blot again briefly on paper towel.

Season

Combine remaining sea salt (3/4 tsp) and black pepper in a small bowl. Use this to season tomato and cucumber slices lightly when assembling.

Make three-layer stacks

You will make 4 two-layer Tremezzo sandwiches (each uses 3 bread slices stacked). Lay out 4 bread slices, buttered side down. Spread the mayo-mustard mixture on the top surface of each of these slices. On each, layer: 1 slice ham (folded if necessary), a few basil leaves or baby arugula, and a couple of cucumber slices. Top each stack with a second bread slice (buttered side up on bottom slice, mayo-mustard on top) to create the middle layer. On this middle slice spread the mayo-mustard on the upper surface as well.

Second layer

On the middle slice place 1 slice cheese, 1 slice turkey/chicken (folded), a couple tomato slices (blotted), thinly sliced pickles/cornichons and a light sprinkle of the seasoned salt-and-pepper. Add a few red onion slivers if desired. Top with the third bread slice, buttered side up.

Press and chill

Gently press each stacked sandwich by placing a cutting board or flat pan on top and adding a small weight (a can or a heavy book) for 10–15 minutes. This compresses the sandwich and helps flavors meld. For best results, wrap each sandwich in plastic wrap and refrigerate for 20–30 minutes before cutting—Tremezzo is traditionally served slightly chilled and firm.

Unwrap each chilled stack. Using a sharp serrated knife, trim the crusts (if any remain) and cut each sandwich into four triangles or three rectangles, depending on preferred presentation. Arrange on a platter, sprinkle very lightly with a few flakes of sea salt and a grind of black pepper if desired. Serve cold or just above fridge temperature as an elegant tea- or cocktail-hour sandwich.

Storage: Keep wrapped and refrigerated. Consume within 24 hours for best texture; avoid long storage to prevent sogginess.