Club sandwich with tuna salad

Ingredients

• 4 slicesgluten-free bread
• 1 cantuna
• 1 tomato or a fewcherry tomatoes
• 2 tablespoonsmayonnaise
• A few slicescheese
• 2shallots
• to tastelettuce
• A dasholive oil
• to tastesalt and pepper

Instructions

1. 1

   Mix the tuna

   Drain the tuna, then mix it with the mayonnaise and a dash of olive oil. Finely chop the shallots and stir them in. Season with salt and pepper.

2. 2

   Toast the bread

   Toast the bread, cut away the crusts and cut each slice in half.

3. 3

   Layer the filling

   Top the bread with cheese, lettuce, tuna salad and tomatoes, in that order. Add mayonnaise directly to the bread as well if you like.

4. 4

   Build the tower

   Repeat the layers until you have a tall club sandwich.

What is a tuna club sandwich?

A club sandwich is a layered sandwich, commonly associated with American cuisine. This version uses tuna salad in place of other classic club fillings and stacks it with cheese, lettuce and tomato.

Toasted gluten-free bread gives the layers structure, while the tuna and mayonnaise make the centre creamy and savoury. It is a handy choice when you want a sandwich that looks more substantial than a single filled slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 825 calories, 39g protein, 75g carbs, 39g fat.

The bread provides most of the carbohydrates, while mayonnaise and cheese contribute much of the fat; tuna supplies most of the protein. Add a generous side of salad or other vegetables to balance the rich, layered sandwich.

Making the tuna salad

Tuna: drain it before mixing so the filling stays thick rather than watery. Stir in the mayonnaise and olive oil until the fish is coated.

Shallots: chop them finely so their flavour is spread through the filling. Season after mixing, since both the tuna and cheese may already bring some saltiness.

Getting the bread ready

Toast: use enough heat to give the bread a lightly crisp surface without making it brittle. Gluten-free slices can vary in texture, so keep an eye on them as they toast.

Crusts: trim them off after toasting, as the method calls for, then halve the slices to make the sandwich easier to stack and serve.

Building neat layers

Order: lay down cheese first, then lettuce, tuna salad and tomatoes. The lettuce helps keep the bread from getting as damp from the tuna mixture.

Stack: spread the filling evenly and repeat the layers without pressing too firmly. This helps the sandwich hold its height while remaining easy to bite.

Checking texture and taste

Filling: aim for tuna salad that clings together but is not oily or loose. If it seems too wet, check that the tuna was drained well before adding the mayonnaise.

Balance: taste the tuna mixture before assembling and adjust the salt and pepper. Ripe tomato and crisp lettuce provide a fresh contrast to the rich mayonnaise and cheese.

Serving the sandwich

Serve it soon after assembling so the toast keeps some of its crispness. A simple green salad or sliced vegetables make a fresh accompaniment.

For a high tea spread, cut the finished sandwich into smaller pieces and secure the layers with cocktail sticks if needed.

Recipe notes & tips

• Drain the tuna thoroughly before mixing it into the mayonnaise.
• Chop the shallots finely so they distribute evenly through the tuna salad.
• Toast the bread until lightly crisp rather than deeply browned.
• Pat the tomato slices dry if they are particularly juicy.
• Assemble the sandwich shortly before serving to preserve the toast's texture.

Variations

• Use cherry tomatoes: halve them and arrange them over the tuna for easy layering.
• Change the cheese: use a mild sliced cheese that melts slightly against the warm toast.
• Add fresh herbs: mix chopped parsley or chives into the tuna salad for a fresh note.
• Bring in extra crunch: add thinly sliced cucumber alongside the lettuce.
• Make smaller portions: cut the assembled stack into bite-sized pieces for a sharing platter.

Common mistakes to avoid

• Wet tuna: excess liquid loosens the filling; drain the tuna well before mixing.
• Over-toasted bread: brittle slices can break during stacking; toast only until lightly crisp.
• Large shallot pieces: they can overpower individual bites; chop them finely.
• Uneven layers: a tall stack may slide apart; spread each filling in an even layer.
• Juicy tomatoes: excess moisture can soften the bread; pat slices dry before assembling.

How to store

Keep any leftover sandwich covered in the fridge and eat it within 1 day. The bread may soften as it sits; serve chilled or briefly refresh the bread separately before assembling again.

Frequently asked questions