Vitello Tonnato Sandwich

vitello tonnato sandwich TLT

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.

This vitello tonnato sandwich is 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.


vitello tonnato sandwich

Vitello Tonnato Sandwich

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 4


4 bread rolls or thick slices of bread
8 thin slices of roasted veal or pork tenderloin (cold)
1 can of tuna, drained
2 anchovies
4 tablespoons of mayonnaise
a handful of capers
a few salad leaves
salt and pepper, to taste


  1. Put the tuna, anchovies and mayonnaise in a blender or food processor. Blend until well combined. (You can thin the tuna mayonnaise with some lemon juice or white wine if necessary)
  2. Spread some tuna mayonnaise on each bread roll. Add the salad leaves, the veal/pork slices and some capers.
  3. Season with salt and pepper to taste. Serve immediately.



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