What could be more Italian that a tramezzino? These delicious two-bite sandwiches are considered bar food all over Italy. They can be made with a myriad of fillings, but mine has a great twist: seasonal peaches come alive alongside a slightly spicy bell pepper and onion spread, in this Caramelized Peach Tramezzino. With a little crunch from crushed Marcona almonds and smokiness from Speck you have a perfect Italian appetizer at your next dinner party.
These little sandwiches were created in 1926 by a cafe owner in Torino, Italy and later dubbed “tramezzino” by the Italian writer Gabriele D’Annunzio. Today they are as popular as when they were created, and can be found all over Italy as bar snacks.
- 1 tablespoon extra virgin olive oil
- 1 cup red bell pepper, cut into 1/2-dice
- 1 cup red onion, cut into 1/2-dice
- 1 garlic clove, chopped
- 1/8 teaspoon crushed red chili flakes
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon round black pepper
- 2 peaches, pitted and cut in 1/4″slices, sprinkled with a pinch of sugar
- Canola or Grapeseed oil
- 1/2 lemon
- 2-4 fresh basil leaves, roughly chopped
- 8 slices of thin white bread
- 12 paper thin slices of speck (or prosciutto)
- 1/4 cup Marcona almonds, finely crushed, optional
- In a small sauté pan, heat the oil over over medium heat and cook the bell pepper, onion, garlic, chili flakes, salt and pepper. Toss occasionally so the mixture doesn’t stick. Cook until the onion-pepper mix is soft and slightly caramelized, about 5-8 minutes. Remove from heat and cool slightly.
- While the onion-pepper mix cooks, wipe a non-stick pan with a little grapeseed or canola oil and place over medium heat. Place the peach slices down and cook on both sides until they are golden brown and caramelize, about 2 minutes one each side. Take care to not let the peaches burn. Turn off the heat and squeeze the juice of 1/2 a lemon over the peaches. Remove the peaches from the pan and place on a cutting board to cool.
- Scrape the onion-pepper mix into the bowl of a mini food processor and process until smooth. Add the basil leaves and combine well. Taste for seasoning.
- To assemble the tramezzino lay out 4 slices of bread and spread with a smooth layer of the onion-pepper mixture. Sprinkle each with chopped almonds, and top with 1 1/2 slices speck. Add the peach slices in one layer over the speck and top with the other piece of bread. Give the sandwiches a little press to make sure the filling sticks.
- Place the sandwiches in an airtight container with a piece of parchment paper between them and place in the refrigerator for 30 minutes, up to 3 hours.
- Just before serving trim sandwiches with a very sharp knife to square off, then cut into 4 triangles. Serve at room temperature.