It can often be a challenge to make sandwiches look good and also taste good and a little different from your average ‘sandwich’. Here I have made two different types of open sandwiches, displayed on a large platter with some salami and simple sliced Vine Tomatoes, full of flavour and delicious.
The fillings I used are Egg and Bacon with scallions, and Tuna with sweetcorn and rocket / arugula leaves. Both delicious and offer a variety to your diners, and also very budget friendly!
French Baguettes (as many as you need!)
For the Egg & Bacon Sandwiches
Hard Boiled Eggs (Judge 2 per person if serving only Egg Sandwiches, otherwise, 1 egg per person)
75 g / 1/2 Cup Bacon Lardons, or bacon slices chopped.
1 tomato diced
1 -2 Spring onions / Scallions chopped
Salad cream / mayonnaise
Salt & Pepper
For the Tuna & Corn Sandwiches
1 Can tuna, drained
1 can Sweetcorn, drained
A handful of roughly chopped Rocket / Arugula Leaves
Salt & Pepper
A dash of Tabasco (optional)
Egg & Bacon Sandwiches
1. Boil the eggs until hard boiled (about 10 minutes) and allow to cool in cold water.
2. Fry off (no oil needed) the chopped bacon, drain on kitchen paper and allow to cool.
3. Chop Spring Onions / Scallions.
4. Once everything is cool, add the eggs to a mixing bowl and using a fork, roughly break them, don’t mash too much as they are nicer a little chunky.
5. Add the bacon , tomato & Spring onions / scallions to the bowl, season with salt & pepper, then a tablespoon at a time, add the salad cream / mayonnaise, stir gently to combine, and add a little more until the mix is a firm consistency and the ingredients ‘hold’ together. You can make the sandwiches as creamy or chunky as you like. Store covered in the fridge until ready to use.
Tuna & Sweetcorn Sandwiches
1. Drain the tuna & sweetcorn and add to a mixing bowl.
2. Add the other ingredients and combine with a fork.
3. Add the mayonnaise a tablespoon full at a time, and continue adding and combining until the mix holds together.
4. Season with Salt & pepper
5. Cover and refrigerate until ready to serve.
To make the sandwiches, slice the baguettes at an angle like you see I have done, and place enough sandwich filling on top and then arrange on a serving plate. I did not add butter to the bread as there is plenty of moistness and flavour in the sandwich fillings.
Arrange the sandwiches around the plate and add some other goodies in the middle.
You could also add my No Fat But Creamy Coleslaw to serve as a side, very delicious! click on the photo below to see how it’s made.
Click on the photo below to go to our Low Fat But Creamy Coleslaw recipe. It’s delicious and goes great with so many dishes!