Tramezzini with Ham

For an extra creamy texture, bring ingredients to room temperature beforehand.

Start with paprika sparingly and adjust, so the cream doesn't become too overpowering.

Coarsely grated cheese melts more pleasantly and distributes well in the sandwich.

A slightly moistened knife gives especially clean egg slices.

Spread to the edges so the tramezzini won’t look dry when cut.

Keep the filling relatively flat; the triangles will cut more neatly that way.

Let rest in the fridge for 5–10 minutes before cutting; they’ll hold together better.

Use a sharp knife and avoid sawing motions to keep the edges clean.