These sandwiches are both easy to make, very tasty and flavorful yet light and fresh. They only require a few ingredients and take about 15 minute to prepare. Make them for breakfast, brunch, lunch or as an afternoon snack. These sandwiches are gluten free.
Sandwiches… where does one even start?! Can you find something more versatile that can be both very complex or super easy to make? I would almost dare to state that there’s no one who doesn’t love a good sandwich. Since you can vary the bread and toppings endlessly and top it with whatever you like and prefer a sandwich is really something everyone can enjoy. I don’t make them that often I have to admit. But I do enjoy making them during the weekend. When you really have the time to prepare something special, with maybe not fancy or complicated ingredients, but still something you might not make during the week. And then to just sit and enjoy a good and delicious breakfast/brunch/lunch for a long while. This recipe is for sandwiches made two ways, having fish as the theme. I guess you might know that fish is my favorite food, no questions asked (or ok, I love seafood as well). So making a delicious, tasty weekend sandwich topped with two different fish salads is one of the best things I can come to think of. But actually you can make these sandwiches during the week as well. They really don’t take long time to prepare, and you can actually both boil the egg and combine the ingredients for the salads in advance. I used a gluten free whole grain bread for these sandwiches, and would recommend you yo use the same. The whole grain bread makes a lovely contrast to the creamy salads.
A few tips:
- I used gluten free whole grain bread when making these sandwiches. I would recommend you to use a whole grain bread since it adds a nice texture and taste to the sandwich.
- The amount of dijon mustard can be adjusted in the tuna salad depending on how spicy you prefer your salad.
- The mayonnaise in the salmon salad can be skipped to make it lighter. But you might want to add just a little dijon mustard instead in that case.
- Cook the eggs according to how you prefer your boiled eggs. For this sandwich I prefer a full boil yolk so it doesn’t get too runny.
- I love to dry roast my bread before topping it. You can also use a bread roaster or the oven. But it can also be served cold and not roasted.
Ingredients for these Sandwich Two Ways – Salmon & Tuna Salad:
- Gluten free whole grain bread
- Salad leaves
- Egg
- Capers
- Radish
- Sunflower sprouts
- Canned tuna
- Creme Fraiche, quark or greek yogurt
- Dijon mustard
- Caper water
- Red onion
- Lemon juice
- Black pepper
- Sea salt
- Hot smoked salmon
- Mayonnaise (optional)
Other recipes you might like:
- Bagels with Cream Cheese, Smoked Salmon & Capers (Gluten Free)
- Toast with Scrambled Eggs & Chanterelles
- Toast with Burrata & Pesto (Gluten Free)
- Cream Cheese & Vegetable Sandwich (Vegetarian & Gluten Free)
- Sweet Potato Toast with Prosciutto, Asparagus & Burrata (Gluten & Grain Free)
- Sweet Potato Toast with Avocado & Poached Egg (Gluten & Grain Free)
Sandwich Two Ways – Salmon & Tuna Salad (Gluten Free)
Ingredients
- 4 slices Gluten free whole grain bread
- 4 Salad leaves
- 1 Egg boiled
- 1 tsp Capers
- 1 Radish thinly sliced
- Sunflower sprouts
For the tuna salad
- 1 can Tuna (I used in water) drained
- 2-3 tbsp Creme Fraiche, quark or greek yogurt
- 1/2-1 tsp Dijon mustard
- 1/2 tsp Caper water
- 1/2 small Red onion finely chopped
- 1/2 tsp Lemon juice
- Black pepper, to taste
- Sea salt, to taste
For the hot smoked salmon salad
- 50-75 g Hot smoked salmon
- 2-3 tbsp Creme Fraiche, quark or greek yogurt
- 1/2 tsp Lemon juice
- 1 tsp Mayonnsaide (optional)
Instructions
- Bring water to a boil in a pot.
- Add the egg and boil for 6-9 minutes (depending on the size and how runny egg yolk you prefer. When making a sandwich I prefer it more set).
- Meanwhile combine the ingredients for the tuna salad in a bowl and the ingredients for the hot smoked salmon salad in another one.
- Preheat a nonstick pan and add the whole grain bread to warm it up and let it become a little golden brown. You can also use a bread roaster or the oven. This is optional, but it really makes the sandwich more delicious.
- When the egg is done drain it under cold water for 1-2 minutes.
- Peel and slice the egg.
- Place salad leaves on each bread slice.
- Top two of the bread slices with tuna salad, sliced egg and capers.
- Top the other two bread slices with salmon salad, thinly sliced radish and sunflower sprouts.
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