Ingredients
- 300 g Prague ham
- 200 g pancarré (12-15 cm side)
- 150 g auburn tomatoes
- 120 g pitted green olives
- 50 g rocket
- 4 boiled eggs
Ingredients FOR TUNA SAUCE
- 210 g seed oil
- 40 g tuna in oil
- 4 anchovies in oil
- 1 egg
- lemon
- parsley
- desalted capers
- creamy mustard
Prepare a mayonnaise by mixing the egg, the seed oil, 1 tablespoon of mustard, salt and the juice of 1/2 lemon in the mixer. Operate the classic blade keeping the arm still until the mixture starts to mount on the sides; at this point move the arm up and down to incorporate air and make the mayonnaise fit.
United then the drained tuna, 2 tablespoons of capers, anchovies, a sprig of parsley and continue to blend. Leave to rest in the fridge for 1 hour.
Chop the olives. Thinly slice the tomatoes, stripped of their seeds. Chop the rocket roughly. Chop or slice the hard-boiled eggs.
Roll out on a slice of sandwich bread a little rocket leaves, a layer of tomato slices and Prague ham, tuna sauce and rocket again; cover with a slice of sandwich bread and stuff as before, adding 2 half-boiled eggs.
you can prepare the sandwiches a couple of hours before eating and keep them in the fridge, covered with a slightly damp cloth.
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