Tramezzini with tuna and artichokes

Ingredients for 4 servings:

• 8 slices of toast
• 150 g tuna in oil
• 4 artichokes in oil
• 2 eggs
• e.g. mayonnaise
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Tramezzini barrel and carciofi

Boil the eggs hard and let cool. Then cut each egg into 8 slices. Drain the tuna and artichokes in a sieve. Slightly mash the tuna with a fork. Cut the artichokes into slices about 4 mm thick. Place the toast on a plate. Spread 4 slices with mayonnaise, if desired. Spread a quarter of the tuna on each of the other 4 slices. Arrange 4 egg slices on top. Carefully season with salt and pepper. Distribute the artichoke slices evenly on top. Cover with the mayonnaise-covered slices. Place in a plastic bag and let it sit in the refrigerator for a few hours. Weigh it down with a heavy object, such as a wooden board. Note: The inventor of tramezzini is said to have been the owner of Caffe Mulassano in Turin in 1925. He wanted to please his relatives from England by preparing a variation of the English sandwich. The name itself comes from the writer Gabriele D’Annunzio and is a corruption of the word “tramezzo” (=between half-day), with which he wanted to express that it is a meal between breakfast and lunch.