|The Art of the Sandwich|
|by Jay Harlow|
In addition to a multitude of ideas for cold, hot, open-face, rolled, stuffed, and party sandwiches, the book contains recipes for homemade breads...
1 - 10 of 173 for tuna sandwich
Drain and flake tuna and set aside ... the cucumber and tomato out of the mixture until you are ready to serve. Serve between French bread, or open faced.
In blender combine ... combine peppers with tuna, corn and ... For each club sandwich, Spread 2 ... slice of toast. Cut in half. Serve with remaining sauce.
NOTE: If you're not going to use Italian tuna (such as Pastene ... thoroughly. Will make 2 or 3 sandwiches, depending on type and size of bread slices.
Chop 1 cup ... a bowl, combine tuna with 1/2 cup ... Top with tomato slices, tuna mix and remaining bread, mayo side down. Cut sandwiches into quarters.
Chop the following ... cans of drained tuna, 3 tablespoons ... with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle and enjoy!
Mix tuna, non-fat sour ... seasoning. Spread on toasted bread or on crackers - it's delicious! (I think it's best with whole wheat or squaw bread.) Enjoy!
Combine tuna, cheese, eggs, ... bun. Wrap each sandwich in wax paper. ... High for 30 to 45 seconds (per sandwich) or until cheese melts. Yield: 6 servings.
Mix tuna, eggs, olives, ... over top of sandwich. Arrange on ... Uncover and bake 10 minutes or until nicely browned. Makes 12 servings. (Can make day ahead).
Drain tuna and flake. In ... edges. Cut each sandwich into 4 triangles. Top each sandwich with a slice of olive on a toothpick and arrange on a platter.
Mix all ingredients until well mixed. May add more Red Wine Vinegar if desired. Spread on your favorite sandwich.
top of page