Tuna and Anchovy Sandwiches
2 servings
20 minutes
Tuna and anchovy sandwiches are an exquisite blend of sea and earthy flavors born in Mediterranean cuisine. Tender tuna, salty anchovies, and tangy olives create a rich taste enhanced by lemon juice and mayonnaise. Crispy crusty bread baked to golden perfection serves as the ideal base for the rich filling. Juicy cherry tomatoes and fresh cucumber add lightness to the dish, while arugula and Gouda cheese provide a pleasant creamy note. This sandwich is not only nutritious but also convenient – a perfect option for a quick yet sophisticated snack. Legend has it that such sandwiches were often made by fishermen combining available ingredients to refuel before a long day. Today, this elegant dish will adorn any gastronomic adventure, revealing the nuances of European cuisine in every bite.
1
We will put the eggs to boil. Meanwhile, we will drain the liquid from the tuna can, finely chop a small shallot, olives, and anchovy fillet, add them to the tuna, season with mayonnaise, drizzle with lemon juice, mix everything, and set aside.
- Chicken egg: 2 pieces
- Canned tuna in brine: 1 jar
- Shallot: 1 piece
- Black olives: 12 pieces
- Salted anchovies in oil: 2 pieces
- Mayonnaise: to taste
- Lemon juice: to taste
2
We will send 4 slices of bread to the toaster or oven preheated to 170 degrees for 5 minutes. On the toasted bread, we place lettuce leaves, then pieces of cheese, on top we add sliced eggs, then tuna paste, followed by sliced tomatoes and cucumber, we add a bit of arugula, and top it off with a couple more slices of cheese, covering it with the second half of the bread.
- Bran bread: 4 pieces
- Green salad leaves: 1 bunch
- Gouda cheese: 4 pieces
- Chicken egg: 2 pieces
- Canned tuna in brine: 1 jar
- Cherry tomatoes: 4 pieces
- Cucumbers: 1 piece
- Rocket (arugula): 1 bunch
- Gouda cheese: 4 pieces
3
We will cut the prepared sandwiches diagonally.
- Bran bread: 4 pieces