Tramezzino with Egg & Anchovy
Prep time
Cook time
Total time
Serves: 16 tramezzini
  • 6 slices of artisan style sliced white bread
  • 4 Tbs. of unsalted European butter, softened at room temperature
  • 1 Tbs. freshly chopped chives
  • 3 large eggs, hard cooked
  • 8 anchovy fillets
  • Fresh chives for garnish
  1. Place the uncooked eggs in a saucepan that will accommodate them in a single layer. Cover with 1 inch of cool water, place the saucepan on a burner over medium heat and slowly bring to a boil. Wait for the water to come to a boil, but during this time give the eggs a few gentle stirs to insure that the cooked egg will have the yolk centered. Once the water comes to a boil, turn off the heat, cover and allow to rest for 10 to 12 minutes.
  2. Drain the eggs under cold running water to stop the cooking process. Begin to peel the eggs, one at a time under cold running water. Place the peeled eggs on a paper towel lined plate.
  3. Allow the peeled eggs to cool. Once completely cool, thinly slice each egg using an egg slicer or sharp knife, set aside.
  4. Add the chopped chives to the softened butter and combine completely; a fork with small tines generally works quite well.
  5. Assemble the white bread, stacking two or three slices. Using a serrated knife trim off the crusts, leaving squares of crustless bread.
  6. If you are planning on preparing some open faced sandwiches, each slice of bread will make 4. I used two slices of bread for this, buttering them quite liberally on one side. With the remaining 4 slices of crustless bread you need to butter each slice a bit more lightly on one side.
  7. Assemble the open face sandwiches by laying a 4 slices of the hard cooked egg in each quadrant of the bread. Using a serrated knife, cut the slice of bread into quarters, using the positioned egg slices as a guide. Lay a half piece of the anchovy fillet in the center of each egg slice.
  8. Assemble the triangular sandwiches in the same way using one of the buttered slices of bread as a base. Top with 4 slices of egg in the same fashion followed by a half of an anchovy filled on each. Top with the second slice of butter bread, the buttered side should be on the inside of the sandwich. Repeat the process with the last two pieces of buttered bread.
  9. Press the sandwiches together lightly and with a serrated knife slice each on a diagonal, creating two larger triangles. Slice again in the opposite direction so that 4 tramezzini have been made from each of the larger sandwiches.
  10. Arrange the tramezzini on a decorative plate and garnish with fresh chives. Typically these are best served within a few hours.
Recipe by LaBellaSorella at