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French Roasted Asparagus, Tuna and Hardboiled Egg Sandwiches | Lenten Friday Recipes

This French style sandwich is one of the best ways to fill up without weighing down on your meat-free days: toasted baguette with grainy Dijon mustard, tender roasted asparagus, hard-boiled eggs, olive-oil packed tuna, fresh dill, coarse salt and cracked black pepper. Serve with a nice glass of wine and you have a feast! It can be prepared and refrigerated for up to 24 hours before serving. Inspired by and with thanks to TheKitchn
Servings 1 large sandwich or 2 smaller ones
Author Rebecca Lindamood


  • 1 crusty baguette or 2 crusty rolls
  • 20 thin asparagus spears
  • 1 teaspoon olive oil
  • 1 can olive-oil packed tuna
  • grainy Dijon mustard
  • 2 fresh hard-boiled eggs peeled and sliced thickly
  • coarse salt and pepper to taste
  • fresh dill


  • Preheat the oven to 400°F. Trim any tough ends from the asparagus spears. Place the asparagus on a rimmed baking sheet and toss with the olive oil and sprinkle with salt and pepper to taste. Arrange them in a single layer and roast for 8-10 minutes, depending on how thick the spears are and how tender you'd like the asparagus to be.
  • Turn on the broiler in your oven. Cut the baguette or crusty rolls in half and brush them with some of the oil from the oil packed tuna. Place 4-5 inches under the broiler, watching carefully, until golden brown. Do not walk away while this is toasting or you will have charcoal!
  • When the bread is cool enough to handle, spread all surfaces with the grainy mustard and arrange the roasted asparagus over it. Flake the tuna over the asparagus and follow with the slices of hard-boiled egg, a sprinkling of coarse salt and cracked black pepper and some sprigs of fresh dill before adding the final piece of bread.
  • Compress lightly with your hands and eat immediately or wrap tightly and refrigerate for up to 24 hours before eating.