Venetian Tea Sandwiches

Featured in the Honolulu Star-Advertiser on May 8, 2019.

Venetian Tea Sandwiches


Venetian Tea Sandwiches

  • 12 slices white sandwich bread
  • 3/4 cup mayonnaise
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (5-ounce) can tuna in oil, drained and flaked
  • 1/3 cup pitted black olives, halved
  • 2 teaspoons capers, rinsed
  • 6 asparagus spears, blanched and halved lengthwise
  • 2 hard-boiled eggs, sliced
  • 1 medium tomato, cored, sliced
  • 4 thin slices prosciutto
  • 1/3 cup thinly shaved Parmesan
  • 1 cup baby arugula leaves


  1. Remove crusts from bread and spread mayonnaise over each slice of bread; season with salt and pepper.
  2. For the first sandwich, layer tuna, olives, and capers over 2 slices.
  3. For the second sandwich, layer asparagus, eggs, and tomato over 2 slices; and lastly layer prosciutto, Parmesan, and arugula over 2 slices.
  4. Top each with a slice of bread; halve sandwiches diagonally.

Serves 4.

Approximate Nutrient Analysis per 3 sandwich halves (not including salt to taste):
400 calories, 22 g fat, 5 g saturated fat, 140 mg cholesterol, 1300 mg sodium, 29 g carbohydrate, 1 g fiber, 8 g sugar, 23 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.