Spanish Open-Faced Tuna Sandwich

February 17, 2014
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  • Serves 1 as a light lunch or 2 as a snack
Author Notes

This is my attempt to recreate a sensational sandwich I had at a dingy little cafe in Barcelona. It's incredibly simple: tomato-rubbed bread, canned tuna, piquillo peppers, and anchovies. Combined, these ingredients create a salty, chewy, slightly messy sandwich that's perfect as a light summer lunch. —ieatthepeach

What You'll Need
  • 2 thick slices of crusty bread
  • 1 large whole garlic clove
  • 1 juicy ripe tomato
  • 1 (6 oz) can tuna, drained
  • 2-3 jarred piquillo peppers, torn into strips
  • 4-6 oil-packed anchovy fillets
  1. Toast the slices of bread on both sides. While the bread is still warm, cut the garlic clove in half and rub the cut sides all over one side of each slice of bread. Cut the tomato in half, and rub the cut tomato all over the same side of the bread as the garlic. You want the bread to soak up as much of the tomato juices as possible.
  2. Flake the canned tuna with a fork, then pile it onto the tomato-rubbed bread. Top each piece of bread with a few strips of pepper and 2-3 anchovy fillets. Serve immediately.

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