Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Tuna and Caper Sandwich

Servings: 2 sandwiches

This is a very European type of sandwich, the kind you will find at little take out sandwich shops or street vendors. Use a good crusty bread or rolls.

1 can of tuna 6 ounce. (while oil packed tuna tastes better in this sandwich,
it is still quite good with water packed and you save a bunch of calories)
1 crusty bagguette or 2 large crusty rolls
¼ cup olive oil
1 clove garlic, minced or pressed
2 ½ teaspoon. red wine vinegar
⅓ cup fresh basil leaves
1 green onion
1 teaspoon. capers
4 large leaves Romaine lettuce
1 large or 2 small ripe tomatoes
1 hard boiled egg
¼ teaspoon. dry mustard powder
whole grain mustard to spread on the bread

Mix olive oil and garlic. Mix tuna, green onion, capers, olive oil mixture and dried mustard together. Hollow out some of the bread so that there's an indentation. Spread bread with whole grain mustard, put tuna mixture into hollowed bread, tops with lettuce, tomato, hard boiled egg slices and basil leaves.


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