• Bread: If using long tramezzini bread slices, cut them in half crosswise. If using regular sandwich bread, remove the crusts first. Leave 4 bread slices whole for the bottom of the sandwiches. Cut the remaining 4 slices diagonally into triangles; these will form the tops of the tramezzini (Note 4).

  2 long tramezzini bread slices or 4 regular white bread slices

Tuna filling:

• Wash the spinach, drain it well, and pat it dry with paper towels; it should be completely dry before assembling the sandwiches.

  1 handful baby spinach
• Mixture: Drain the tuna and place it in a bowl. Add the mayonnaise and finely chopped capers. Mix well and season with lemon juice, salt, and pepper to taste.

  1 can tuna in water + 1 tablespoon capers + 3 tablespoons mayonnaise + 1 teaspoon lemon juice + fine sea salt and ground black pepper
• Assemble tuna tramezzini: Arrange the spinach on the whole bread slices. Spread the tuna mixture evenly on top and press it down gently. Cover each sandwich with 2 bread triangles to form a square again. Press very gently, then cut diagonally through the center to make triangle sandwiches.

Tomato and mozzarella tramezzini:

• Prepare the bread as described above.

  2 long tramezzini bread slices or 4 regular white bread slices
• Prepare the other ingredients: Slice the mozzarella and tomatoes thinly. You should have enough slices to cover the bread evenly in a single layer.

  1 ball mozzarella + 1-2 tablespoons pesto
• Assemble tramezzini: Spread the pesto on the whole bread slices. Arrange the tomato slices on top in a single layer and season lightly with salt and pepper. Add the mozzarella slices and season them lightly as well. Top with several basil leaves. Cover with the bread triangles, press gently, and cut diagonally through the center to make triangle sandwiches.

  1-2 tablespoons pesto + tomatoes + mozzarella + 1 small bunch basil + fine sea salt and ground black pepper
• Serve immediately or within a couple of hours (Note 5).