An easy loaded baguette for lunch
We love a good tuna sandwich and make them pretty often, but sometimes we’re just not in the mood for the really creamy kind. We’re also big fans of egg salad, so at some point the obvious question was – why not put the two together? 😄
That’s how this baguette came about. We kept the tuna and eggs nice and chunky and used just enough dressing to bring everything together without losing all that texture. It’s definitely less creamy than a classic tuna or egg salad, but somehow you don’t miss it at all – the flavours work so well together that it feels just right.
And once we had the filling sorted, we couldn’t resist taking it one step further. A few slices of cheese went onto the baguette, a little Sriracha over the top, and the extra lemon dill dressing ended up on the side for dipping. What started as a simple tuna and egg sandwich turned into one seriously satisfying lunch.
Sometimes combining two favourites really is that simple. 😋
🥣 Ingredients
For the Tuna & Egg Salad
3 cans tuna in oil, drained
4 eggs
3 tbsp diced pickles
1½ tbsp finely chopped fresh dill
2 tbsp lemon dill dressing
For the Lemon Dill Dressing
2 tbsp mayonnaise
2 tbsp sour cream
2 tsp mustard
1 tbsp fresh lemon juice
1 tbsp finely chopped fresh dill
Salt, to taste
Freshly ground black pepper, to taste
For the Baguette
Baguette or sandwich bread of your choice
Cheese slices, as needed
Sriracha sauce, to taste
We used a large 36 cm baguette with 6 cheese slices in our recipe, but there’s no need to use the same size. Fill whatever baguette, roll or sandwich bread you have with as much of the tuna and egg salad as you like.
🥄 Instructions
Cook the Eggs
Place the eggs in a saucepan and fill with enough water to cover them. Add 1 teaspoon of salt and bring to the boil.
Once the water is boiling, cook the eggs for 8–9 minutes.
Cool them under cold running water, then peel and cut into chunky pieces. Set aside.
Prepare the Tuna
Drain the oil from the tuna without pressing it completely dry. Transfer the tuna to a large bowl and set aside.
Keeping a little moisture in the tuna helps the filling stay juicy and makes it easier to keep those larger flakes intact.
Make the Lemon Dill Dressing
Add the mayonnaise, sour cream, mustard, lemon juice and finely chopped fresh dill to a small bowl.
Season with salt and freshly ground black pepper, then mix until smooth and creamy.
Prepare the Pickles
Dice 3 pickles into small pieces and set aside.
Make the Tuna & Egg Salad
Add 2 tablespoons of the lemon dill dressing to the tuna and gently combine using two spoons.
Add 3 tablespoons of diced pickles, 1½ tablespoons of fresh dill and the chopped eggs.
Gently fold everything together, taking care not to break up the tuna and eggs too much. We want plenty of chunky pieces and texture in the finished filling.
Assemble the Baguette
Slice the baguette lengthways and open it out.
Arrange the cheese slices across the bottom half, then generously spoon the tuna and egg salad over the cheese.
Drizzle with Sriracha sauce to taste, close the baguette and cut into portions.
🍽️ What to Serve It With
Serve the remaining lemon dill dressing in a small bowl for dipping, or spoon a little extra over the filling just before eating.
For something lighter, simply serve it with fresh vegetables and a wedge of lemon.
Why You’ll Love It⭐
Chunky, not mushy
The tuna and eggs stay in larger pieces, giving the filling plenty of texture rather than turning it into a smooth tuna mayo.
Creamy but fresh
The dressing adds creaminess while lemon, dill and pickles keep the flavours fresh and balanced.
Properly filling
With tuna, eggs, cheese and a loaded baguette, this is substantial enough to make a full lunch or quick dinner.
Easy to make your own
Add more Sriracha, pile on extra pickles, change the cheese or simply use a little more dressing if you prefer a creamier filling.
💡 Pro Tips
Don’t squeeze the tuna dry.
Drain away the excess oil, but leave a little moisture behind so the tuna stays juicy.
Keep those eggs chunky.
Larger pieces of egg give the filling much better texture and make every bite more interesting.
Add the dressing gradually.
Start with 2 tablespoons. You can always add more, but you can’t easily take it back out once the filling becomes too wet.
Be gentle when mixing.
Use two spoons and fold everything together rather than vigorously stirring it.
Save that extra dressing.
There will be dressing left over, and it’s perfect served alongside the finished baguette for dipping.
✨ Final Thoughts
We especially loved keeping everything chunky and using less dressing than we normally would. It gives the sandwich a completely different texture, but still has all those familiar flavours we enjoy.
And of course, there’s plenty of room to make it your own. Use your favourite bread, add as much filling as you like and change the extras to suit your taste.
