Maltese Tomato And Tuna Sandwich

  1. Slice bread into 4 sections, then slice each section in half.
  2. Lightly toast sliced bread and set aside.
  3. Cut tomatoes in half, then grate cut edges on largest holes of a box grater, capturing all pulp and juices and removing skins. Set aside in a bowl. (Traditionally, the tomato is cut and rubbed against the cut surface of the bread, but I prefer my method, which is less messy and keeps the bread more intact.)
  4. Spoon and spread some of the tomato pulp and juices onto each piece of toasted bread.
  5. Serve on a plate alongside an assortment of the remaining ingredients to layer into an open-faced sandwich. I recommend topping first with tuna, then with beans and olives, then garnishing with slices of onion and herbs.

crusty, very, eggs, italian solid packed tuna, cannelini, olives, red onion, basil, olive oil, salt, your choice

Taken from food52.com/recipes/16325-maltese-tomato-and-tuna-sandwich (may not work)

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