How to make sandwiches with canned tuna? Sandwich with tuna, tomatoes and boiled egg Sandwiches with tuna canned in the oven

If you need a simple option for a budget snack, then I think this recipe for inexpensive sandwiches for the holiday table with tuna will suit you. Despite the fact that this dish is prepared quickly and easily, and to make it you will need quite affordable ingredients.

These sandwiches with canned tuna and egg with cucumber will look bright and appetizing. And their taste will not let you down: no matter how many times I have prepared such sandwiches, each time the guests were delighted and ate this particular snack first of all. Yes, yes, you can use tuna, but also delicious sandwiches!

Sometimes even my friends ask me to prepare these delicious sandwiches with canned tuna in advance of a meeting: they really like them. And I like that you don’t need to look for any expensive products, but you can easily and simply make an excellent snack. I will be happy to share with you how to make sandwiches with canned tuna.

Ingredients:

0.5 baguette (or 1 mini-baguette);
1 egg;
2-3 tsp. mayonnaise;
1 can of canned tuna;
fresh cucumber.

How to make canned tuna sandwiches:

Cut the baguette into slices up to 1 cm thick. Do not make them too thin - otherwise the sandwich may turn out “flimsy”. But the baguette slices should not be thick, so that the filling is not lost against the background of the base of the sandwich.

Boil the egg hard, cool to room temperature, and peel. Separate the yolk from the white.

Three egg whites on a medium or fine grater. Add mayonnaise and mix. We don’t throw away the yolk - we will need it later.

Grated protein and mayonnaise make a mass that is quite tasty on its own. Apply it in a thin layer to the baguette slices.

Canned tuna can be in oil or in its own juice - it does not matter. More important will be its consistency - it should not be finely chopped, as for salad. The tuna fillet in the can should be whole or in large pieces.

Place a piece of canned tuna on a slice of baguette. The size of the piece is approximately 1-2 cm.

We cut the fresh cucumber into thin rings, then cut each ring into 2-4 parts. Place the cucumber next to the tuna on the baguette.

Remember we still had the yolk from a boiled egg? Now it’s his turn: rub it on a medium or fine grater.

And sprinkle our sandwich with grated yolk.

Canned tuna sandwiches recipe with photo not only looks beautiful, but also tastes good, and thanks to the fish, they are healthy and very nutritious. Like any quick snack, tuna sandwiches are suitable for an everyday diet, or, in a slightly embellished form, as a holiday dish.

Ingredients for making tuna sandwiches:

- white loaf, baguette or sandwich bread 250-300 grams;
- canned tuna, suitable for both pieces of meat and whole fillet 1 can (130 grams);
- chicken egg 2 pieces;
- hard cheese 100 grams;
- mayonnaise 200 grams;
- garlic 3-4 cloves;
- onion 3-5 green feathers.

How to make delicious sandwiches with canned tuna?

Fry the bread in a frying pan or in the oven until golden brown. If you fry bread in the oven, the sandwiches will be less caloric, since in this case no oil is used for frying. While the bread is frying, cook the chicken eggs hard-boiled; cook for at least 8 minutes.

Rub the toasted bread with garlic; if you don’t want to rub each piece, you can press the garlic with a garlic clove and add it to the filling. For the filling, chop the egg, green onions, grate the cheese on a fine grater and mix it all with mayonnaise. Drain the liquid from canned tuna and chop finely with a knife if using tuna fillet. Then mix with a pre-prepared mixture of mayonnaise, eggs, onions and cheese.

Now all that remains is to put our filling on the croutons and, if desired, garnish with a sprig of herbs, be it parsley or dill. This is how sandwiches with canned tuna and eggs are prepared; instead of eggs, you can add processed cheese or more hard cheese.

In order to prepare sandwiches with canned tuna for the holiday table, you need to slightly complicate the recipe by increasing the number of ingredients. So, tomato or fresh cucumber goes well with tuna sandwiches. Before serving, the vegetables are thinly sliced and placed on top of the filling. You can also decorate the sandwich with grated Parmesan cheese. Such sandwiches will not only decorate the table, but will also not leave guests hungry.

Bon appetit!

Tuna- a very convenient fish, large, few bones, excellent taste, all that remains is to find out how to cook tuna. In many countries they will tell you how to cook delicious tuna. In Japan you will be offered tuna rolls, in Russia - tuna pie, in Italy you will find tuna pasta, tuna spaghetti or other tuna pasta, tuna pizza on your table.

First, let's look at canned tuna dishes. In canned form, tuna is completely ready to eat and this greatly simplifies tuna dishes.

Tuna sandwiches

In my student years, we used canned sardines to prepare such sandwiches, and called this spread forshmak, but now, I prepare such sandwiches from canned tuna, and knowledge and experience no longer allow me to call this spread forshmak. However, this dish is a great saver if you have unexpected guests or just want a quick bite. And, of course, you can safely take this spread with you on a picnic or on the road.

Ingredients:

Tuna (canned) – 160 g
Green onions - 10 g
Eggs - 2 pcs.
Mayonnaise - 1 g
Salt - 3 pinches
Ground black pepper - 2 pinches
Bread - 200 g

Cooking method:

Wash the green onions and chop finely.
Place canned tuna in its own juice or oil into a suitable container. Add finely chopped onion there and mash everything until smooth. Boil eggs:
Place the eggs in cold salted water, bring to a boil and cook at a gentle simmer for 7-10 minutes. Place the eggs in cold water and cool.
Peel the boiled eggs and grate them on a medium grater. Add eggs, mayonnaise, salt and spices to taste to the tuna and onions.
Mix the filling well
Cut the bread into small slices. Brown bread or ciabatta goes very well with this filling.
Generously coat the bread slices with tuna filling.
We serve the sandwiches to your taste and serve.

Tuna appetizer

Ingredients:

1/2 loaf of rye bread
1 can of tuna in its own juice (I had a can with tuna weighing 180 g)
100 g dried cranberries or lingonberries
3 small apples
1/2 tsp. olive oil or mayonnaise or sour cream or yogurt

Cooking method:

Remove the tuna from the can and place it in a sieve, allowing the juices to drain. If you take tuna in oil, you can also drain off excess oil. Mash large pieces.
Add dried berries and dressing, salt to taste, stir.
Cut the bread into thin slices, trim off the crusts and cut in half. You can make the appetizer into a couple of bites by reducing the size of the slices. Fry them in a dry frying pan until golden brown on both sides
Wash the apples and cut them crosswise into 2-3 mm or so slices. The thickness of the apple slices depends on your desire. Cut out the middle.
I did this with a small cookie cutter, but you don’t have to worry so much, these holes won’t be visible under the tuna, so feel free to cut out with a knife.
Place tuna and berries on apples, about 1 teaspoon per serving
You can decorate the appetizer with herbs if you like. It seemed unnecessary to me, so I didn’t do it. The photo below partially shows the appetizer on the festive table
And I tried to film it the next day, but in a hurry. By the way, tuna with berries will last a day in the refrigerator.

Cucumber and tuna appetizer

Ingredients:

cucumber

tuna canned in its own juice

olives
processed cheese
green onion
dill
mixture of 5 peppers
salt
olive oil

Cooking method:

Divide the cucumber in half. Once again we divide the two parts in half lengthwise. Using a spoon, scrape out the core to create “boats.”
Drain excess liquid from canned tuna. Place the fish in a bowl. Chop some black and green olives.
Add a tablespoon of creamy soft cheese. Cut the green onions into feathers. Add onion, dill, salt and pepper to the bowl. Mix. Spread the filling into the cucumbers.
Garnish with green onions, olives, peppers and olive oil.

Tuna rolls from pita bread

These rolls are universal. They are not a shame to serve at the holiday table and are convenient to take with you on a picnic or on the road. And as an addition to lunch or dinner, they are just perfect. The filling can be absolutely anything: cheese, mushrooms, vegetables, chicken, minced meat, red fish or cottage cheese with herbs.

Ingredients:

lavash 1 pc.
tuna in its own juice 1 can
hard cheese 100 g
chicken eggs 3 pcs.
lettuce leaves 6 pcs.
mayonnaise 3 tbsp. l.

Cooking method:

First, wash and fill the chicken eggs with cold water. Boil them hard for 9-10 minutes. Then cool them completely under running cold water and peel them. Grate the eggs on a grater with large holes.
Grind a piece of hard cheese in the same way.
Wash the lettuce leaves and dry them. Salt the liquid from the tuna and mash the canned food thoroughly with a fork. I used chopped tuna for salads to make this recipe. It is already crushed, so there is no need to spend additional time on this.
The pita bread for the recipe will need to be large (about 25 by 50 centimeters) and rectangular in shape. Lubricate it with a thin layer of mayonnaise. Don't add too much sauce. Otherwise, after soaking, the pita bread will become too wet and the product will not hold its shape.
Next, place the grated eggs in a strip on the greased workpiece. Next, lay out the lettuce leaves overlapping them. The third strip is chopped tuna.
Lastly, add the grated hard cheese. Form the roll so that about 15 centimeters of pita bread without filling remains on one edge.
Now carefully wrap the edges of the pita bread. Then roll up the roll, starting from the edge on which the filling is laid out. Wrap the workpiece in cling film and put it in the refrigerator for 2 hours
After the specified time, use a sharp knife to cut the roll into portioned pieces 3-4 centimeters thick. Do not make pieces that are too narrow; they may not hold their shape well.
We will serve the finished dish as an appetizer. The roll turns out very tasty and elegant. Therefore, it is ideal both for the holiday table and as an addition to beer.

Tender roll with tuna

Ingredients:

spices - to taste
mayonnaise – 200 g
fresh chopped parsley – 1 bunch
red onion – 1 onion
canned tuna – 200 g
dill – 1 bunch
salt - to taste
green onion – 1 bunch
thin pita bread – 4 sheets
egg – 4 pcs.

Cooking method:

Hard boil the eggs. Mash the tuna with a fork. Chop the onion, herbs and eggs.
Grease a sheet of pita bread with mayonnaise, lay out the fish, cover with a second sheet, grease again, lay out the eggs, cover with the next sheet, grease with mayonnaise again, lay out the greens and onions, cover with the last sheet.
Roll the roll tightly, cut into 2 parts, wrap in film and put in the refrigerator for at least 2 hours.

Appetizer with tuna and green salad

To prepare this snack, I recommend using high-quality canned food and good soft, fresh and tasty processed cheese. Since the taste of the finished dish will largely depend on the quality of these ingredients. However, spoiled lettuce leaves or cheap mayonnaise can also ruin all your efforts. Instead of mayonnaise, you can use low-fat yogurt or a few tablespoons of plain water.

Ingredients:

Boiled egg 1 pc.
Fresh cucumber 1 pc.
Tuna (canned) 160 g
Processed cheese 1 pc.
Thin pita bread 1 pc.
Green salad 20 g
Mayonnaise 1-2 tbsp. l.
Garlic 1-2 cloves
Salt 3 pinches
Ground black pepper 2 pinches

Cooking method:

Peel the garlic and remove the core. Then finely chop the garlic or pass through a press.
Mix processed cheese, mayonnaise, chopped garlic, salt and ground black pepper. Then mix everything well.
If the cheese is soft, then it should be at room temperature, then you can mix it without any problems using a regular fork. And if the cheese has a denser structure, then it is better to cool it a little in the freezer (30-40 minutes) and grate it on a medium grater.
Add a boiled egg, grated on a medium grater, to the cheese mixture. In order to boil an egg, you need to put it in a small container and fill it with cold water, add salt (1 tsp - 1 tbsp) and put it on fire. After the water boils, cook the egg for 8-10 minutes and lower it into ice water.
Mix the egg and cheese mixture well. Be sure to taste and add salt, spices or garlic if necessary.
Rinse the cucumber and peel if desired. If the cucumbers are greenhouse, then before eating it is best to leave them in water for 30-40 minutes, and you can add a little soda to the water. This procedure will help get rid of nitrates and nitrites. Cut the cucumber into thin slices. The thinner the slices, the better.
Open the tuna and mash it with a fork. You can transfer the fish to a separate container, or you can do it directly in the jar. Note: you cannot store canned food after you have opened it in a jar, since an open can of canned food quickly oxidizes
Place a sheet of lavash on foil and brush with egg-cheese mixture. All the ingredients are designed for one large sheet of lavash, but today I came across cut lavash, so I had to make not one large, but several small rolls.
Place tuna, cucumber slices and lettuce on the pita bread. If desired, you can lightly salt and pepper the dish. The ingredients can be laid out in any order, but it is best to wrap the tuna closer to the center of the roll, and the cucumbers can be laid out both horizontally and vertically.
Instead of green salad, you can use almost any prefabricated salad sets, it is advisable to choose those in which young leaves predominate. Roll the pita bread into a roll.
And wrap the roll in foil. You can use cling film instead of foil, but foil holds its shape better.
We put our rolls in the refrigerator for at least 30 minutes, and preferably for an hour. This way the pita bread will be soaked in the sauce and become soft. The longer the roll sits, the softer the pita bread will become. Too soft lavash does not hold its shape well, but it turns out to be a very tender dish
Cut the finished rolls at an angle and serve to your taste. A roll of thin pita bread with tuna and green salad can be served on a holiday table, or taken with you to a picnic or barbecue.

Lavash with tuna filling, dietary

A dish prepared according to this recipe will be an excellent replacement for tired chicken breasts for actively exercising or a light dinner for anyone who has decided to lose a couple of kilograms.

We will only use fish canned in its own juice, and not in oil - this will make the dish practically fat-free.

Ingredients:

Tuna (canned) 160 g
Processed cheese 1 pc.
Thin pita bread 1 pc.
Green salad 20 g

Cooking method:

Mix 1/3 cup low-fat yogurt with 1 tsp. mustard and 1 tsp. horseradish, salt, add any spices, nutmeg, allspice and Dijon mustard work well.
If desired, add garlic from the press.
Then boil the egg, cool and chop with a knife or three on a grater.
Combine the egg with the yoghurt-mustard mixture and mix.
Set aside to allow the sauce to thicken a little.

Gourmet tuna appetizer

Ingredients:

Puff pastry – 250 g,
Canned tuna – 1 can,
Ricotta cheese (or cream cheese) – 250 g,
Mayonnaise – 2-3 tbsp. spoons,
Mustard – 1-2 teaspoons.

Cooking method:

Thaw the puff pastry and roll it out a little with a rolling pin. Cut the dough into equal squares and place them on a parchment-lined baking sheet.
Bake in an oven preheated to 220 degrees until done, 10-15 minutes. The squares should rise and become golden, this will be the base of the snack.
Drain the oil from the tuna; if the fish is a whole piece, disassemble it into small fibers. Place cheese in a bowl, add tuna, mayonnaise and mustard.
Mix everything well until smooth. Then transfer to a pastry bag with a shaped tip and pipe onto puff squares. Place the appetizer on a platter.
You can decorate it with herbs and olives.

Tuna tartlets

Ingredients:

Ready tartlets
Canned tuna – 1 can
Pickled cucumbers – 2 pcs.
Chicken eggs – 2-3 pcs.
Processed cheese – 1 pc.
Lettuce leaves
Dill - a little
Onions – ½ onion
Mayonnaise – 3 tbsp. spoons.

Cooking method:

Boil hard-boiled eggs, cool, grate on a fine grater along with processed cheese and pickles.
Mash the tuna thoroughly with a fork, after draining the excess liquid from the jar. Chop the onion as finely as possible. You can scald it with boiling water to get rid of the bitterness.
Mix all the ingredients and season the future filling with mayonnaise. Rinse the lettuce leaves thoroughly, let the water drain, and tear them with your hands.
Place in tartlets so that the leaves are slightly peeking out around the edges. Fill with filling and sprinkle chopped dill on top.

Profiteroles in Mediterranean style

Ingredients:

1 cup flour
200 g (2 small jars) tuna in its own juice
200 g feta cheese
100 g butter
3 eggs
1 glass of water
a pinch of salt
leeks (optional)

Cooking method:

Let's prepare the choux pastry. To do this, boil water, add salt and oil to it. Then add all the flour at once and quickly knead the dough with a whisk or spatula.
Continue kneading over low heat for 2-3 minutes. Let the dough cool slightly and add the eggs one at a time, kneading the dough thoroughly after each one.
Place 12 future buns on a baking sheet lined with baking paper. Let's leave a distance of a couple of centimeters between them, as the profiteroles will increase in volume. It is convenient to place the dough on a baking sheet using two tablespoons.
We will bake for 15 minutes (depending on the oven) until the buns rise and brown, then lower the temperature to 180-190°C and bring the profiteroles to readiness. Let cool in the oven on a baking sheet.
While the profiteroles are baking, prepare the filling. To do this, we will not fully open the jars of tuna and salt into a separate container, slightly pressing the lid into the jar. Place the squeezed tuna fillet in a bowl, add feta there and mash with a fork. Wash the white part of the leek thoroughly to remove sand, cut it into squares with a side of about 2-3 mm, add to the fish and cheese mixture. Then add smoked paprika.
Please note that the taste of smoked paprika is not immediately noticeable. When tasting the filling, swallow a small amount and wait for the aftertaste, only then will it be clear whether you added enough paprika. The aftertaste should be light, without bitterness.
Cut the cooled profiteroles crosswise by 3-4 cm, gently squeeze on the sides and, using a teaspoon, fill with tuna, cheese, onion and paprika. You can use raw champignons and leeks to garnish this dish.
If desired, you can put a slice of champignon in each bun. If you are serving profiteroles not at a buffet, but at dinner as a separate dish, you can serve a mixture of several types of salad as a side dish, including watercress and excluding lolo rosso salad. The dressing for the side dish will be a mixture of olive oil, lemon juice and salt.

Tartlets with canned tuna

This is a fairly satisfying and very simple appetizer that can be served not only at the holiday table, but also taken with you on a picnic. Tartlets with canned tuna at home can be prepared not only with the indicated ingredients. Fish goes well with vegetables and rice.

Ingredients:

Canned tuna - 150 grams
Cheese - 100 Grams
Pickled cucumber - 1-2 pieces
Egg - 2-3 pieces
Onion - 1 piece
Dill - 1 pinch
Mayonnaise or sour cream - 4-5 tbsp. spoons

Cooking method:

First you need to hard boil the eggs, cool them and grate them. If desired, the eggs can be chopped finely, then the consistency will not be so uniform.
Peel the onion and chop. The recipe for making tartlets with canned tuna can be changed to taste - marinate the onions first, for example.
Combine tuna, eggs and onion in a deep bowl. If desired, you can drain the liquid from the tuna, then the salad will be less fatty.
Grate the cheese on a medium grater. To make the salad have a more viscous consistency, you can use processed cheese.
For piquancy, add chopped pickled cucumbers. Mix thoroughly, adding a little sour cream or mayonnaise to taste. Season with salt and pepper if desired.
Before serving, the tartlet can be filled with a lettuce leaf. It is not only beautiful, but also very tasty.
That's all, all that remains is to fill them with salad, and the tartlets with home-canned tuna are ready.

Tuna tartlets recipe

Ingredients:

5–7 shortbread tartlets;
50 grams of canned tuna;
2 eggs;
100 grams of soft processed cheese;
20 grams of mayonnaise;
50 grams of seaweed caviar;
a small bunch of dill;
a pinch of salt and pepper.

Cooking method:

Prepare a spacious container in which you will mix the filling, place soft processed cheese there.
The day before, boil the eggs hard, first place them in cold water to cool, then peel them.
Grind the eggs using a metal grater with a fine nozzle. Set one yolk aside; you will need it to decorate the appetizer.
Add the crumbled eggs to the cheese and stir. To make the mixture softer, add a small amount of mayonnaise.
Remove the canned tuna from the can, drain the excess oil, and place it in a bowl with the contents.
Rinse the dill under running cool water, blot the drops with a towel, finely chop and add to the filling.
To balance the flavor balance, season the mixture with pepper and salt, stir vigorously, completely combining all elements.
Take shortbread tartlets (you can buy them ready-made or bake them yourself). Fill the baskets with the prepared pate, forming mounds.
Now the yolk, which was left in advance, will be used, grind it with a grater and sprinkle on the appetizer.
Finish with the appetizer's most colorful component, seaweed caviar.
Decorate the tartlets with sprigs of herbs, cool slightly in the refrigerator (15 minutes is enough), and serve.

Tuna appetizer

Ingredients:

shortcrust pastry tartlets;
a can of canned tuna;
fresh dill;
1 fresh cucumber;
2 ripe tomatoes.

Cooking method:

To prepare an original tuna appetizer in tartlets, take ready-made canned tuna - pieces of tuna with pineapple in tomato sauce (we used the Finnish brand Abba).
Finns love to cook pasta and sandwiches with this canned food! Regular canned salmon, without additives, is also suitable for the filling. But in tomato sauce and with pineapple the taste is simply amazing!
So. Now mix fresh tomatoes cut into a cup with canned tuna. Fill the tartlets with this mixture. Read more:
Top with a drop of mayonnaise and a sprig of aromatic dill. Place a thin slice of fresh cucumber on the side. Serve chilled. You can buy ready-made tartlets, or you can bake them yourself from shortcrust pastry.

Simple holiday snacks can also be delicious and you don’t have to come up with something complicated. Make sandwiches from canned fish. A boiled egg will soften the taste, and a fresh cucumber will add juiciness and freshness.

Ingredients:

Canned tuna - 1 can
Cucumber - 1 pc.
Egg - 1 pc.
Butter or mayonnaise - 50 g (optional)
loaf

Step-by-step preparation with photos:

Open the canned food and put it in a bowl. Knead everything with a fork until it becomes a uniform mass.

Boil the egg and grate it on a fine grater.

Cut the loaf into thin slices. If desired, they can be dried a little in the oven or in a dry frying pan.

Grease each piece and serve.

Bon appetit!

Probably, if someone decided to rank the most frequently consumed snacks, the first place would certainly go to sandwiches. Almost not a single day goes by without them. Many people are used to starting breakfast with them, or taking them for a snack, or giving their children school. What can we say about corporate events at work - there they are the “kings” of the table! Sometimes the entire table consists of all sorts of interesting canapes. And at home, at any festive feast, they occupy a place of honor and very rarely remain at the end of the meal. Such ardent love for them did not arise by chance! First of all, it's always delicious. Secondly, it’s quite filling (after all, the base is bread). Thirdly, they always help to diversify the feast and add new flavor notes. Fourthly, they are very beautiful, they are a great way to decorate the table. But the most important thing is that cooking them is a pleasure! Fast and easy!

Today's recipe will surely appeal to all fish lovers. Canned tuna sandwiches are being prepared. The egg helps diversify the taste and adds color, and the cucumber is a touch of freshness and spring! These sandwiches can be served for any occasion! Be it March 8, birthday or even New Year. Fortunately, nowadays cucumbers can be bought all year round. You can grind all these ingredients as indicated in the recipe. But you can make pate from tuna and egg. But in this case you definitely can’t do without adding oil or mayonnaise. An alternative is canned gravy. It would be nice to add some fresh herbs to them, but not with a pronounced taste. Parsley would be ideal.

It is very easy to choose canned tuna:

The tin must be intact and undamaged (no dents).
It is better if the production date is not applied on top, but squeezed out from the inside.
The shorter the composition on the package, the healthier the product. It would be ideal if the composition contains only tuna and salt. The presence of spices and vegetable oil is allowed.

Shaped sliced bread will help diversify the serving. Take baking shapes (circle, square, diamond, triangle, star, heart) and use them to cut out bread shapes. Only in this case you need to take soft (not fried or dried) bread. You can decorate such sandwiches with small circles of quail eggs or thinly sliced cucumber. If you have a vegetable peeler, try using it to cut thin cucumber strips and then lay them on top in air waves. Looks very beautiful and impressive!

Rate the recipe

Sandwiches, especially closed sandwiches with protein filling, are indispensable if you need to take something with you to work, school, or a long walk. A sandwich snack is a real lifesaver, and no healthy eating rules can cancel this obvious fact. The main thing is measure. Then the “harmful” sandwich will find a time and place in our lives.

Ingredients

baguette - 1 small
canned tuna (can be in oil or in its own juice) - 1 can
egg - 1
fresh cucumber - 1
green onion - 2-3 feathers
mayonnaise - 3 tbsp. spoons

Preparation

Place water in a small saucepan to boil. Place the egg in boiling water and cook for 3-4 minutes until the egg is soft-boiled.

Place it in cold water to cool, peel and place in a small bowl. Mash with a fork.

Place the tuna pieces in the same bowl and also mash with a fork.

Finely chop the washed green onions.

Add 1 tbsp to tuna. a spoonful of mayonnaise and chopped green onions.

Add salt and pepper to taste, stir.

Peel a clean and dry cucumber using a vegetable peeler. Use it to cut thin strips.

Cut the baguette in half lengthwise, but do not cut all the way through.

Remove a little crumb from one half. Having carefully opened it, grease both halves with mayonnaise.

Place cucumber strips on both halves.

Place the egg-tuna mixture on top of one of the halves.

Close the baguette. Wrap it in a napkin or paper, which can be secured with a ribbon if necessary - in this form it is convenient to take the sandwich with you and treat yourself to it outside the home.