for vegetarian sandwiches
Already boiled chickpeas
• 120 kcal
• 650 kcal
• 0 kcal
• 15 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
for the speck and artichoke sandwiches
• 303 kcal
Drained artichokes in oil
for the tuna sandwiches
Tuna well drained in oil
• 690 kcal
• 25 kcal
Calories refer to 100 grams of product
THE summer sandwiches are soft triangles of sandwich bread, stuffed with gluttony and suitable for all occasions: for a quick lunch and tasty, without having to light the stove, a nibble hearty for your children, a picnic in the park, a lunch by the sea or even a aperitif delicious. Easy to do and super versatile, can be offered with always different garnishes, to meet individual needs and tastes. In our recipe, we offer three versions – vegetarian, with salami and tuna – all of which are rich, tasty and tender. For keep them moist and sweet, just like the ones in the bar, keep them wrapped in a kitchen towel slightly damp: that way they will be really spotless. Find out how to do it, going through the procedure and advice step by step, and prepare a lot of them because they will literally be sucked in.
How to make summer sandwiches
Prepare the bacon and artichoke sandwiches: spread the tartar sauce on a slice of bread and cover with slices of speck (1).
Add the artichokes cut into quarters (2) and cover with the second slice of bread.
Cut the bread in half then cut it into squares; lightly seal the sandwiches by pressing the back of the blade of a knife against the edges and cut out triangles (3).
Cover with a damp cloth and set aside until ready to serve (4).
For the vegetarian sandwiches: collect the chickpeas in a kitchen blender, add the tahini sauce, lemon juice, garlic, 2 tablespoons of oil and a pinch of salt, then mix until obtained of a smooth and enveloping cream. Spread it delicately on a slice of bread (5).
Add a few basil leaves, cover with grilled eggplants (6) and season with a drizzle of oil. Close with a second slice of bread and cut in half. Obtain squares, then triangles and store them wrapped in a damp cloth.
For the tuna sandwiches: collect the well-drained tuna in a bowl, add the mayonnaise (7) and mix well.
Wash the tomato and pat it dry. Cut it into slices and place them on a slice of bread; spread over the tuna sauce and garnish with capers (8). Close with a second slice of bread, make the sandwiches and keep them wrapped in a damp cloth.
When ready to serve, transfer your sandwiches to a cutting board or serving platter and enjoy (9).
For keep them soft and damp, we advise you to cover them with a cloth, slightly dampened with water and then well wrung out, or with a sheet of cling film.
If you want even richer and more delicious sandwiches, you can add one more layer using another slice of bread. If you cannot find the sandwich bread, you can replace it with the classic bread by removing the crust.
At will you can vary the ingredients of the filling according to your tastes: you can replace the eggplants with another grilled vegetable, stain with raw ham and put mackerel or smoked salmon in place of the tuna. If you don’t like the flavor of capers, add pitted Taggiasca olives or sundried tomatoes instead.
If you don’t like the Mayonnaise, you can replace it with fresh cream cheese, mustard, mixed with a little plain Greek yogurt, or with another sauce of your choice.
You can keep summer sandwiches in fridge, covered with cling film, for 1-2 days.