Description
I got this recipe when I was working at a restaurant, when I was a teenager, that is no longer in business. I like the tuna salad in it because it is a little different then most. And this sandwich is just a little different then most. I serve this with small relish tray of olives, pickles or cucumbers, green onions, pickled beets, pickled okra, and sliced tomatoes. Plus a salad of some sort, like a corn salad or pasta salad.
Ingredients
- 2 (5 ounce) cans water-packed tuna, drained
- 1 cup mayonnaise
- ¼ cup finely chopped celery
- ¼ cup finely chopped green onions
- ¼ cup finely chopped carrots
- 2 hard-boiled eggs, chopped
- 8 large ripe olives, sliced
- 2 teaspoons Dijon mustard (such as Grey Poupon®)
- ¼ cup butter, melted
- 12 slices sourdough bread, or more to taste
- 12 slices Swiss cheese
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with parchment paper.
- Combine tuna
- mayonnaise
- celery
- green onions
- carrots
- hard-boiled eggs
- olives
- and mustard in a bowl; mix until well combined.
- Brush melted butter on one side of each bread slice. Top an unbuttered side with a slice of cheese
- some tuna salad
- another slice of cheese
- and another slice of bread
- buttered side facing up. Repeat with remaining ingredients. Transfer sandwiches to the prepared baking sheet.
- Broil in the preheated oven until bread is toasted and cheese is melted
- 3 to 5 minutes.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 6