Open-Faced English Muffin Sandwiches (Burrata + Tuna Options)
- itsjdieb
- Jul 7
- 3 min read
If you’re someone who wants to eat well without spending hours in the kitchen, these open-faced English muffin sandwiches are about to become your new go-to. This recipe features two delicious versions: one made with creamy burrata and juicy tomatoes for a Mediterranean-inspired vegetarian bite, and the other with a classic tuna salad twist that’s high in protein and totally dairy-free.
Both are layered on a toasted English muffin with creamy mashed avocado, peppery arugula, and ripe beefsteak tomato. A drizzle of chili-infused olive oil and fresh basil ties it all together with a pop of flavor. The best part? They’re ready in under 15 minutes and feel restaurant-level fancy with zero stress.
Whether you’re a busy professional, a college student, or just craving something nourishing and flavorful, this recipe offers a gut-friendly and satisfying option that supports digestion without sacrificing taste.
Why You'll Love These Open-Faced English Muffin Sandwiches
Two options in one – one vegetarian, one high-protein and dairy-free.
Balanced and nourishing – healthy fats, fiber, and protein to keep you full.
Quick and easy – 10-minute prep and no cooking required (besides toasting).
Customizable – swap in your favorite greens, cheeses, or spreads.
Yields: 2
Portion: 1 English Muffin
Prep time: 10 minutes
Total time: 1 minutes
The burrata sandwich is vegetarian and the tuna sandwich is dairy free.
Ingredients:
For Both Sandwiches:
1 English muffin, sliced and toasted
½ ripe avocado
2 slices beefsteak tomato
A handful of baby arugula
Salt and freshly cracked black pepper, to taste
Optional garnish:
Chili-infused extra virgin olive oil
Fresh basil, finely chopped (chiffonade)
Burrata:
1 ball fresh burrata cheese (about 4 oz)
Tuna:
1 (5 oz) can tuna, drained
1 tbsp mayonnaise (use avocado oil mayo for a gut-friendly option)
Salt & black pepper
Instructions:
Prep: Slice the English muffin in half and toast until golden brown and crispy. In a small bowl, mash avocado with a fork. Season with salt and black pepper to taste. Set aside. Have tomato and arugula prepped.
Prep Tuna: In a mixing bowl, add the drained tuna. Pat with a paper towel to remove any excess moisture if needed. Mix in 1 tablespoon of mayonnaise. Season with salt and pepper to taste. Stir until well combined.
Prep burrata: Place the burrata ball in a small bowl or directly on your cutting board. Gently slice an “X” into the top using a sharp knife. Carefully peel back the edges to reveal the creamy interior.
Build sandwiches:
Burrata: Spread half of the mashed avocado onto one toasted English muffin half. Top with arugula and 1 slice of tomato. Spoon over the creamy center of the burrata ball. Finish with a drizzle of chili oil and fresh basil, if desired.
Tuna: Spread the remaining mashed avocado onto the other English muffin half. Add arugula and a tomato slice. Spoon on the tuna mixture (you may have a bit leftover to enjoy on the side). Top with cracked black pepper and chili oil if using.
FAQ:
Can I make these ahead of time?: You can prep the tuna salad and slice the tomatoes in advance, but assemble just before eating to avoid soggy muffins.
What’s the best type of English muffin for this?: Go for sourdough or whole-grain if you're looking for fiber and blood sugar balance. Sprouted English muffins are even better for gut health.
Can I make this vegan?: Absolutely! Use mashed avocado + hummus or white beans for the base, and skip the tuna and burrata. Top with extra greens, roasted veggies, or marinated tofu.
Can I add more protein?: Yes. Add a soft-boiled egg on top of the tuna or layer in some white beans under the arugula.
Recipe Notes:
Make it gluten-free: Use a gluten-free English muffin like Food for Life or Canyon Bakehouse.
No burrata?: Swap in fresh mozzarella, goat cheese, or even hummus.
Make it spicier: Add a few red pepper flakes or a smear of harissa under the avocado.
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