Articles & Recipes

Garden Tuna Checkerboard Sandwich

March 18, 2019

It's fun to mix and match different types of bread to jazz up lunch sandwiches. This recipe gives classic tuna a twist using fresh lemon juice, white wine vinegar and patterned bread slices.

Ingredients Makes 4 servings

2 cans (each 6 oz/170 g) tuna, packed in water, drained 2
3 tbsp white wine vinegar 45 mL
1 tbsp olive oil 15 mL
1 tsp freshly squeezed lemon juice 5 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 slices whole wheat bread (1-inch/2.5 cm thick slices) 2
2 slices white bread (1-inch/ 2.5 cm thick slices) 2
1⁄2 cup mixed salad greens (see Tips) 125 mL
1⁄3 cup alfalfa sprouts, optional 75 mL


  1. In a medium bowl, combine tuna, vinegar, oil, lemon juice and pepper.
  2. Place whole wheat and white bread slices on a work surface. Spread tuna equally over half of the bread slices. Top equally with lettuce and sprouts, if using. Cover whole wheat and white with remaining bread slices.
  3. Cut each sandwich into 4 squares and arrange in a checkerboard pattern.
Use any of your favorite breads or stuffing to make checkerboard sandwiches. Kids love them!
Once canned tuna is opened, refrigerate it and use within 2 days. For the mixed greens, I like to use arugula, Boston and Bibb or spring mix lettuces.


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