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Open-Faced Sandwiches | Tuna & Egg Combo!!!

Published on 6 Aug 2019
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Weekend at the Cottage

Open-Faced Sandwiches | Tuna & Egg Combo!!!

Open season for a fantastic lunch is at hand! Give these OPEN-FACED SANDWICHES a try!

RECIPE BELOW!

Weekend at the Cottage is all about sharing useful, trusted tips about life at the cottage, and dear friends, here’s an important one: when cottage guests ask if they can bring and prepare a meal, say yes! Having one less thing to prepare is always a good idea whenever you’re hosting.
Such was the case a few weeks back when my friends Abe and Ergy served up OPEN-FACED SANDWICHES on the dock for lunch. The company was perfect, the day was stellar, and as they doled out their sammies, I studied their creation and thought, “I wanna try my hand at this brilliant idea.”

Before I share my take on their tasty treat, I better also include how these sammies are made even more enjoyable when served with one of our SUMMER DRINKS or a cold soup like our CHILLED GAZPACHO or COLD CUCUMBER SOUP. Give any and all a try.

Here are a few easy-to-follow tips on OPEN-FACED SANDWICHES.

GO AHEAD!
The best thing about these sandwiches is that they’re made with readily available ingredients, and the second best thing is that you can make two components - the egg and tuna salads - in advance. This is perfect for serving them midday, as we did; make the salads in the morning and it just takes five minutes to assemble and serve.

EGGING YOU ON!
OK, it’s egg salad, so no need to reinvent the wheel. The goal here is to make it creamy, so mayonnaise is the expected addition, but adding cottage cheese and Dijon amp up the creaminess while adding an unexpected hit of extra flavour.

IN TUNA!
I looked at the tuna salad the guys presented and instantly thought, “That’s pretty Niçoise-esque!”, so I added a bunch of favourite ingredients from that salad. Expect a bigger, bolder flavour profile than your average tuna salad sandwich, and taste how it pairs perfectly with creamy egg salad. Feel free to add more of any ingredient to create the taste that suits your crowd. This is an open-faced sandwich recipe that really offers the best of both worlds.

OPEN SEASON
Yes, we could have put a second piece of toasted bread on top of the sandwiches, but why? We love, love, love the look of the finished creations, almost too beautiful to eat - I said almost, because once you bite into it, you’ll gobble them up in record time. We sure did!
Thanks again to Abe and Ergy for their inspiration – come back soon and yes, bring more delicious food. You have a captive, hungry audience in cottage country!

OPEN-FACED SANDWICHES never tasted, or looked, this good!

INGREDIENTS
4 sliced of multigrain bread, toasted
For the egg salad:
4 hard-boiled eggs, chopped
½ cup of mayonnaise
1/3 cup of cottage cheese
1 tablespoon of Dijon mustard
salt and pepper to taste
For the tuna salad:
1 can of oil-packed tuna, drained
2 tomatoes, seeded and chopped
1 cup of green beans, blanched and thinly sliced
½ cup of black olives, sliced
½ cup of red onion, chopped
1 tablespoon of capers, finely chopped
¼ cup of flat-leaf parsley, finely chopped
juice from half a lemon
1 tablespoon of olive oil
salt and pepper to taste
flat-leaf parsley for garnish

INSTRUCTIONS
1) Toast the bread.
2) Place all of the ingredients for the egg salad into a bowl and stir together. Season with salt and pepper.
3) Place all of the ingredients for the tuna salad into a second bowl and stir together. Taste and season with salt and pepper and more lemon juice.
4) Divide the egg salad between the four pieces of bread and spread out evenly across the surface. Add tuna salad onto the egg salad, spreading it out evenly. Garnish with a piece of flat-leaf parsley. Serve immediately.

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