I’ll never skip a good sandwich and this version with vitello tonnato is a real winner. This Italian classic dish is traditionally made with roasted and thinly sliced veal, served with a tuna mayonnaise and some capers. Delicious the way it is, but just as good (and maybe even better) when served on a sandwich.
These sandwiches are perfect as a comforting summer lunch, to take with you on a picnic or as a light dinner with some salad on the side.
If you’re able to find veal: that’s perfect, but know you can easily make this dish with pork tenderloin instead. Make sure to use good quality mayonnaise and capers (those preserved on salt are much better than those in vinegar) and you’re halfway there.
Vary with the bread of your choice. I made an open-faced sandwich on sourdough bread this time, but ciabatta rolls work really well too.
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