Bresaola is dry-cured beef. It's lean, full of protein and very healthful, made from the leg of the animal with the fat removed, seasoned with salt and a dry rub and dry-aged for at least 30 days. Bresaola is always served cold, cut into very thin slices and topped with arugula and shaved cheese.

Makes 4 tramezzini


  • Mayonnaise, homemade or good-quality store-bought
  • 8 slices soft white bread (about 3 1/2-inch squares), crusts removed
  • 2 cups arugula
  • 1 Tbsp. extra-virgin olive oil
  • 1 1/2 tsp. fresh lemon juice
  • Pinch of salt and freshly ground black pepper
  • 4 ounces bresaola slices
  • 1/2 cup shaved Grana Padano


    Spread a light layer of mayonnaise over one side of each bread slice.

    Place the arugula in a medium bowl. Add the oil, lemon juice and salt and pepper, and toss to coat.

    Divide the slices of bresaola evenly among 4 of the bread slices and arrange the arugula on top. Top with the cheese, then cover with the remaining bread slices, mayonnaise-side down. Cut each tramezzino in half and serve.

    From My Italian Kitchen (Stewart, Tabori and Chang) by Luca Manfé.

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