Tuna sandwich 🥪 

The sandwich with tuna, grilled vegetables and stracciatella cheese will conquer you at first sight with its fresh colors and scents: forget the usual hit and run sandwiches and think big! Gluten-free mini baguettes stuffed with grilled spring vegetables, tuna in oil, stracciatella cheese and a parsley sauce that will give an aromatic touch to this tantalizing sandwich. All enclosed between two slices of mini baguettes toasted in a pan, which will guarantee the inevitable crunchy note. Come and discover how easy it is to bring this whim to the table for the whole family!

INGREDIENTS

Gluten-free bread (mini baguette) 4

Red peppers 300 g

Zucchini 300 g

Stracciatella cheese 160 g

Tuna in oil fillets 120 g

Extra virgin olive oil 50 g

Parsley 15 g

Salt to taste

PREPARATION

To prepare the sandwich with tuna, grilled vegetables and peeled stracciatella and cut the pepper into strips of about 2-3 cm. Heat the grill well and cook the peppers on both sides for about 8-10 minutes until they are soft but not overcooked. Transfer the pepper to a baking dish and season with oil and salt. Cut the zucchini into thin strips of about 1/2 cm. Also cook the zucchini on the hot grill for about 5 minutes on both sides. Season the zucchini with oil and salt in a bowl. Cover the baking trays with plastic wrap to keep the vegetables warm. Drain the tuna in fillets and set aside. In a tall glass add the parsley and 50 g of oil. Blend with the immersion mixer to get a smooth sauce. Halve the mini baguettes. Pour a drizzle of extra virgin olive oil into the pan and heat the mini baguettes. Once the baguettes are golden, remove them from the heat and place them on a cutting board, ready to be stuffed! Spread the stracciatella cheese. Stuffed with grilled vegetables and tuna. Complete with green sauce and immediately serve the sandwich with tuna, grilled vegetables and stracciatella cheese.

PRESERVATION

It is preferable to immediately taste the sandwich with tuna, grilled vegetables and stracciatella cheese.

ADVICE

You can replace zucchini and peppers with seasonal vegetables such as long radicchio and endive for the winter period or sautéed asparagus, eggplant or tomatoes for the warmer season! Heat the bread cut in half well for greater fragrance and crunchiness.