These triple-layer tuna and olive sandwiches were born from the idea of making a great classic a little more interesting. Instead of the usual flaked tuna, I chose a soft, flavorful cream enriched with olives and paprika and alternated with a layer of Robiola cheese worked with chives and black pepper. I also added a fresh touch of lamb’s lettuce. The result is a more structured, creamy and well-balanced sandwich, perfect for a savory buffet, a quick lunch, a reinforced aperitif or a snack to share when you want something simple but cared for. A practical, customizable recipe that’s also very convenient to prepare in advance: once assembled, the sandwiches rest in the refrigerator and are ready to cut and serve at the right time. Save this recipe and try it at the first opportunity.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the triple-layer tuna and olive sandwiches
- 6 slices sandwich bread (long slices)
- 1 1/4 cups tuna cream
- paprika
- 3.5 oz Robiola cheese (about 1/2 cup)
- chives (a few sprigs)
- lamb's lettuce (or corn salad)
- extra virgin olive oil
- black pepper
Tools
- 1 Food processor
- 1 Small bowl
- Plastic wrap
- 1 Electric knife
- 1 Fine-mesh sieve
Preparation of the triple-layer tuna and olive sandwiches
First of all, prepare the tuna and olive cream following the recipe described HERE. I then added some paprika, which you can dose to taste according to your personal preference.
In a small bowl, mix the Robiola with chives chopped with scissors, some black pepper and a drizzle of olive oil.
Now place a long slice of sandwich bread on a cutting board and spread an even layer of the Robiola mixture on it.
Then spread the tuna cream over it and level gently with a small spatula.
At this point cover with a layer of lamb’s lettuce leaves.
Cover with a second slice of bread and press lightly with your hands. Repeat the same sequence: Robiola mixture, tuna cream and lamb’s lettuce. Finally close with a third slice of bread and press gently to compact. Do the same with the other three slices of sandwich bread.
Wrap the assembled sandwich roll in plastic wrap and let it rest in the refrigerator for at least a couple of hours to allow for a neater cut and for the flavors to meld.
When ready to serve, remove the plastic wrap, trim the edges (if necessary) and cut the sandwiches into the desired shape (I made small triangles). I recommend using an electric knife. Before serving, finish with a light dusting of paprika by sifting it through a small fine-mesh sieve. Enjoy! PaolaI take the opportunity to remind you that you can follow me on various social platforms to stay updated on the new recipes I publish. Find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thanks ♥!
