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Butterfly Sandwiches

 Butterfly Sandwiches
Here's a new way to dress up tuna! Nancy Testin of Dover, Delaware developed the tasty mix, seasoning the tuna with Worcestershire sauce, ketchup and more. Then our kitchen crafters found a neat way to serve it by cutting square slices of bread into triangular butterfly shapes.—Nancy Testin, Dover, Delaware
3 ServingsPrep/Total Time: 20 min.


  • 1 can (6 ounces) tuna, drained
  • 1 celery rib, chopped
  • 1/4 cup finely chopped onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • Dash pepper
  • 6 slices bread
  • 3 cherry tomatoes
  • 6 parsley sprigs


  • In a bowl, combine the first nine ingredients. Spread about 1/3
  • cupful on three slices of bread; top with remaining bread. Cut the
  • sandwiches in half diagonally to form wings. Place two halves on
  • each plate, with crust-covered corners touching, to form a
  • butterfly. Place a cherry tomato above wings for head With a sharp
  • knife, cut two small slits on each side of tomato; insert parsley
  • sprigs for antennae. Serve immediately. Yield: 3 sandwiches.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.