Make these little Italian sandwiches from home in 15 minutes
Prep Time:
15 minutes
Cook Time:
1 minute
Servings:
Ingredients
  • 1 carrot, peeled, trimmed
  • 1 zucchini, trimmed
  • 1 rib celery, trimmed
  • 1/2 fennel bulb, trimmed, fronds removed
  • 1 1/2 tablespoon extra-virgin olive oil
  • 8 ounce cooked shrimp
  • 3 tablespoon mayonnaise, italian-style, see below, or store-bought
  • fine sea salt and freshly ground pepper
  • 4 slices soft white sandwich bread, crusts trimmed off
  • 2 large egg yolks
  • 3/4 cup vegetable oil
  • juice of half a lemon
  • pinch of salt
  • 1/4 cup olive oil
Directions
  1. Step 1: Use a vegetable peeler, mandoline or box grater to very thinly slice 1 carrot, 1 zucchini, 1 rib celery, 1/2 fennel bulb lengthwise. Alternatively, julienne the vegetables.
  2. Step 2: Fill a medium saucepan with water, add a generous pinch of salt, and bring to a simmer. Fill a bowl with ice water. Blanch the vegetables for a minute, just until slightly tender but still crisp to the bite; drain and transfer the vegetables to the ice water to stop the cooking. Drain again; pat dry with kitchen towels.
  3. Step 3: In a bowl, toss the vegetables with the 1/2 tablespoon olive oil; season with salt and pepper. In a separate bowl, mix 8 ounces shrimp with 2 tablespoons mayonnaise.
  4. Step 4: Arrange 4 bread slices on a cutting board or flat work surface. Spread some of the remaining mayonnaise atop each slice. Divide the shrimp mixture between two slices, layer vegetables on top, folding them if necessary. Then close the sandwiches with the remaining bread, mayonnaise-side down. To make 4 tramezzini, cut each sandwich in half either lengthwise or diagonally.
  5. Step 1: In a medium bowl, whisk 2 large egg yolks (at room temperature) until frothy. (Alternatively, use a handheld electric or stand mixer.) Gradually add 1/2 cup vegetable oil, a tablespoon at a time, whisking continuously until the mixture has thickened. Whisk in the juice of half a lemon and a pinch of fine sea salt. While whisking continuously, gradually add 3/4 cup more vegetable oil and 1/4 cup olive oil. Keeps, covered and refrigerated, for about a week.