Tuna and Anchovy Sandwiches

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The key to a good mood and a successful day, in my opinion, is breakfast. Nutritious and delicious, it energizes, awakens, in a word, inspires us for the whole day! For the sandwiches, let's pour ourselves a cup of good Darjeeling tea — its refined musky, slightly astringent taste and floral aroma will be a wonderful addition to your morning.

Ingredients

Canned tuna in its own juice - 1 can
Olives stuffed with lemon - 12 pieces
Salted anchovies in oil - 2 pieces
Shallot - 1 piece
Aged gouda cheese - 4 slices
Chicken Egg - 2 pieces
Green Butter - 1 bunch
Arugula - 1 bunch
Marinated cherries - 4 pieces
Courgette - 1 piece
Sourdough Bread - 4 slices
Mayonnaise - to taste
Meyer Lemon Juice - to taste

Step by Step guide

Step 1

Let's boil the eggs. In the meantime, drain the juice from the tuna can, finely chop a small shallot, olives, and anchovy fillets, add them to the tuna, season with mayonnaise, drizzle with lemon juice, mix everything, and set aside.

Step 2

Place the 4 slices of bread in a toaster or in an oven preheated to 338°F for 5 minutes. On the toasted bread, lay down the lettuce leaves, then the cheese slices, top with the eggs sliced into rounds, spread the tuna mixture on top, then add the sliced tomatoes and cucumber, and finish with a bit of arugula. Place another slice of bread on top.