Savoury sandwich bread pie

Ingredients

• 1 can, drainedtinned tuna
• 1 smallcarrot, grated
• ½ can, drainedtinned sweetcorn
• 480 mlmayonnaise
• 50 gpitted olives, finely chopped
• to tastecheiro-verde (Brazilian mixed herbs), for decoration
• 6 slicescrustless white sandwich bread
• 100 gpotato sticks

Instructions

1. 1

   Mix the filling

   In a bowl, mix the mayonnaise, grated carrot, drained tuna, sweetcorn and chopped olives thoroughly. Set aside. If you like, stir in some chopped cheiro-verde.

2. 2

   Layer the bread

   Spread some of the mayonnaise mixture over the bottom of a 20 cm loaf tin. Add 2 slices of crustless bread, then alternate layers of bread and mayonnaise mixture until the bread is used up. Finish with a layer of mayonnaise mixture.

3. 3

   Coat the pie

   Turn the pie out onto a large plate and spread mayonnaise over the outside. Cover it with potato sticks.

4. 4

   Serve straight away

   Serve immediately.

What is a sandwich bread pie?

This is a Brazilian-style savoury cold pie made by layering crustless sandwich bread with a creamy filling, then coating the outside. It is sometimes served as a party dish or an easy shared meal.

This version combines tuna, sweetcorn, carrot and olives. The soft layers contrast with the crisp potato sticks added just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 13g protein, 49g carbs, 58g fat.

Most of the energy and fat come from the mayonnaise and potato sticks; the bread and sweetcorn contribute much of the carbohydrate, while tuna provides most of the protein. Serve a moderate slice with a generous salad or fresh vegetables to balance the rich, creamy layers.

Build a balanced filling

Creamy base: the mayonnaise binds the tuna and vegetables and also gives the pie its coating. Keep some mixture for the outside and top layer as you assemble it.

Even pieces: chop the olives finely and grate the carrot so the filling spreads more easily between the slices.

Layer it neatly

First layer: use a little of the mixture to line the bottom of the 20 cm loaf tin, then place two bread slices over it. Continue alternating bread and filling, finishing with filling.

Turn out carefully: place a large plate over the tin and invert it. If the pie seems delicate, support it with the plate as you lift the tin away.

Keep the texture in mind

Soft layers: the bread absorbs some of the creamy filling, so spread it evenly rather than piling it in the centre.

Crisp topping: add the potato sticks just before serving. Putting them on too early can make them lose their crunch.

Timing and serving

Quick assembly: the listed method takes about 30 minutes and does not involve cooking. Drain the tuna and sweetcorn well before mixing to keep the filling from becoming watery.

On the plate: serve in slices with a crisp green salad or fresh vegetables to add a lighter, fresher contrast.

Choosing the protein

Tuna: use drained tinned tuna for the version given here, breaking it up as you mix the filling.

Chicken: the description suggests chicken as an alternative. Use cooked, finely shredded chicken in place of the tuna, keeping the other ingredients and method the same.

Recipe notes & tips

• Drain the tuna and sweetcorn thoroughly before adding them to the bowl.
• Spread the filling to the edges of each slice so the layers hold together evenly.
• Use a 20 cm loaf tin to shape the pie as described.
• Chop the olives finely so they are distributed through the filling.
• Keep some mayonnaise mixture aside for the outer coating.
• Add the potato sticks immediately before serving to preserve their crunch.

Variations

• Chicken filling: replace the tuna with cooked, finely shredded chicken.
• Herb finish: stir chopped cheiro-verde into the filling and use a little to decorate.
• Olive-free: leave out the olives for a milder filling.
• Extra vegetables: add more grated carrot for a slightly more vegetable-forward layer.
• Simple topping: serve without potato sticks and decorate with cheiro-verde instead.

Common mistakes to avoid

• Wet filling: drain the tuna and sweetcorn well so excess liquid does not soften the bread too much.
• Uneven layers: spread the filling across each slice rather than leaving it in a mound.
• Too much filling at the base: use only enough to cover the tin bottom before adding the first bread layer.
• Breaking the pie: invert it onto a large plate and lift the tin away gently.
• Soggy topping: add potato sticks only when the pie is ready to serve.

How to store

Keep leftovers covered in the fridge and eat within 1–2 days. The potato sticks will soften in storage, so remove them if possible and add fresh ones after reheating is not recommended; serve the pie chilled.

Frequently asked questions