Find me a person who doesn’t love Tuna and Zucchini Sandwiches, with eggs, cheese, and mayonnaise? Have you found them? Did someone come to mind? Believe me, at most, you felt the urge to rush to the kitchen, prepare the appetizer sandwiches, call your friends, and pop open a bottle of bubbles together!
We love dining or lunching on these mini savory treats. A simple dish that takes us back to childhood birthdays, where they were a staple on the snack table prepared by grandmothers or mothers. The tuna and egg sandwiches were there in plain view next to the chips, juices, and teas. And if you think hard, there were also the Nutella and Coconut Cookies I presented to you a few weeks ago! Did I unlock a memory for you?
I prepared this recipe, with a video recipe, to show you how truly easy it is to make these tuna and cheese sandwiches. A dish that often solves dinner or lunch when I’m late for work. To be enjoyed strictly cold in summer, they can then become warm to be served in winter, with the aroma of toasted bread inviting us to take another and another.
Over the years, I’ve offered you various recipes for: Club Sandwiches, rolls with bread, filled rolls, and bread baskets. I use a lot of sandwich bread or toasting bread; they are always present in my pantry. Economical, long-lasting, perfect for creating many tasty little appetizers or quick dinners to enjoy right on the couch. Below, I leave you the links to click on to read the other recipes you can try using sandwich bread or toast.
Let’s move on to the recipe of the day, of course, this is my version, you can vary it with all the ingredients you have at your disposal between the fridge and pantry. The beauty, in the end, of preparing toast or sandwiches is using and recycling ingredients, is creating new combinations, similar but never identical to the previous time. Imagine that yesterday, chatting with my cousin Paolo, to whom I showed the reel of this recipe, he sent me the picture of his sandwich with salmon, zucchini, and mozzarella stracciatella. I’m already hungry and want to try this version too!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Toaster
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 612.40 (Kcal)
- Carbohydrates 57.27 (g) of which sugars 6.08 (g)
- Proteins 41.92 (g)
- Fat 25.49 (g) of which saturated 9.45 (g)of which unsaturated 7.40 (g)
- Fibers 4.13 (g)
- Sodium 1,573.05 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Tuna and Zucchini Sandwiches
- 4 slices sandwich bread (in my case whole grain)
- 12 slices zucchini (grilled)
- 2 jars canned tuna in water (each 80 grams)
- 2 hard-boiled eggs
- 100 g cheese (in my case Emmentaler)
- 3 tablespoons mayonnaise
Keep in mind that the zucchini were previously prepared and therefore grilled with my recipe Grilled Zucchini which you can read on my cooking blog Bea’s Recipes!
The eggs were also previously boiled and then left to cool completely, also using some cold water to stop the cooking.
Regarding the type of bread for this preparation, I recommend a bread with a crust, so not the classic white sandwich bread, the long one, because even toasting it doesn’t have the same consistency as crusty bread. As I previously explained in the rolls with salmon recipe, not all types of sliced bread, white bread, or toasting bread are the same or usable in the same way for our recipes. I then chose the whole grain toasting bread because I find it more flavorful and perfect for making these appetizer sandwiches with tuna.
Tools for Tuna and Egg Sandwiches
Among the necessary tools listed below, there are also the small pot for boiling eggs, the mandoline, the grill for zucchini and the related tongs. Obviously, they will not be necessary if you don’t use these two ingredients for making today’s tuna sandwiches.
- 1 Small Pot
- 1 Toaster
- 1 Cutting Board
- 1 Knife
- 1 Plate
- 1 Teaspoon
- 2 Small Bowls
- 1 Spatula
- 1 Grill
- 1 Tongs
- 1 Mandoline
- 4 Toothpicks
Steps for the Tasty Tuna Sandwiches Recipe
Let’s start by preparing the grilled zucchini and the boiled eggs. Take a mandoline and cut zucchini slices of the same thickness. Place the grill on the stove, or plug it in if using an electric grill, and proceed with the cooking of the zucchini. Sprinkle the zucchini with some salt, pepper, and chopped parsley. Meanwhile, prepare the eggs, boil a small pot with water and when it’s about to boil, add two eggs. Let them cook for about ten minutes and then cool them with water. Leave both the grilled zucchini and the boiled eggs aside.
Now that two ingredients are ready, we can proceed to the next preparation. Lay a cutting board and a knife on the work surface, two small bowls, a spatula to spread the mayonnaise, and take the toaster. Pour the canned tuna in water into the bowl, both jars of 80 grams each. Use a spoon to take some mayonnaise from the jar and put it in another small bowl. Place the tray with the grilled zucchini and hard-boiled eggs nearby after gently removing the shell. Also, take the whole grain toast slices and place them on the work surface. We are ready to proceed.
First, slice the hard-boiled eggs on the cutting board, gently so as not to break them. Slice the cheese thinly. To make my toast I always do a double toasting. First the slices alone, then once ready with the filling, I put the toast back in the press to heat it. In this way, I achieve a really irresistible and crunchy crust.
Now take a slice of toasted bread, place it on the plate, and spread a generous amount of mayonnaise. Then place the grilled zucchini, then the cheese, then the tuna using a spoon or your hands, the slices of hard-boiled eggs, and close with the second slice of toasted bread spread with mayonnaise.
Apply a light pressure and place it as it is on the grill base to warm it again. Then skewer with toothpicks and cut the bread diagonally to create two sandwiches from each toast. A piece of cake! Perhaps that’s why toast and sandwiches are their favorite snack! They can make them themselves, choosing the ingredients to use each time!
I just have to wish you a good appetite and remind you that I wait for you every morning in the group and on the Facebook fan page of Bea’s Recipes with lots of recipes and live content from my kitchen! Below you find all the social channel profiles to follow me!
Storage of Tasty Tuna and Zucchini Appetizer Sandwiches
We can store the tuna and zucchini sandwiches with eggs and cheese in a plastic container, after wrapping them in slightly damp paper. This allows us to keep them for up to one day. Since there’s mayonnaise, I wouldn’t recommend keeping them ready for more days. Also, consider the presence of eggs, even if cooked, in this case, the refrigerator helps with the constant temperature, but it’s always better not to leave these sandwiches ready for too many days.
