How do you make your tuna fish sandwich?
(Do you even like tuna fish sandwiches?)
(19 June 2014 – Late Update: I just found this recipe site with the best-looking tuna salad sandwich recipe EVER. I subscribe to this woman’s recipe site, “Simply Recipes,” and she always has great recipes and ideas. Her “Comments” are worth reading, too. Many, many readers’ ideas in there and tips.)
This has to be one of my all-time favorite sandwiches.
I say “one of” because I do have a few more and, like our pets or children, I can’t pick only one favorite.
I also love a home-made BLT sandwich. I love a plain sliced tomato and mayo sandwich, as well. Others in my top 10 list would be peanut butter and sliced banana, and a nice Italian sandwich including sliced ham, Swiss and/or provolone, lettuce, sliced tomato & onion, pickle, and mayo, preferably on a sub-roll.
As well, I love a hot pepper-steak sandwich, on a bulky roll, home-made of course, with thinly sliced left-over roast beef, sauteed red and green peppers and sliced onions.
But generally speaking, I’d have to say that my #1 favorite sandwich is the old fashioned tuna fish sandwich made with a spoonful of sweet pickle relish, some mayo and lettuce, and very thinly sliced onion, preferably on white bread. This white bread I have here is called Fiber One Country White Bread and it is not your soft, flimsy white bread, like Wonder Bread or anything. It is a much more substantial bread that happens to be white.
You will notice that it has to have a big dill pickle on the plate, as well. Oh yeah… I love that big pickle almost as much (if not more!) than the sandwich.
So, there you have it. My Favorite Sandwich.
How do you fix it?
C’mon, you know you want to tell me/us all about it…
Do you skip the bread and use healthier pita? Or do you go for the much healthier whole grain breads or darker styles?
I’ve had my share of sandwiches with darker breads and they just don’t do it for me. I know a lot of folks don’t love mayo, either, but I love the stuff. Not that imitation salad dressing stuff (I’ve forgotten the name) but the regular mayonnaise. I’ve even tried making my own mayo but that takes too long and makes a big mess to clean up.
I also should say that I only use Italian tuna fish in a can now-a-days. In oil, drained of course. The darker Italian tuna fish is so much tastier and retains its shape a lot better than the other brands of white-meat tuna which all seem quite mushy to me.
I’ve made my sandwich and now I’m going to eat it. This is my first food of the day – at 11:10 a.m. It’s more a brunch for me as I don’t eat breakfast except for one cup of coffee when I first get up.
Don’t be shy… tell me/us about your preferences in sandwiches… ‘kay?
And just for the record, I took this photo the day before yesterday just after Paul had mown the inner lawn…
The grass leaves a lot to be desired, but it is where the dogs spend their time outside, so we can’t help the yellow areas. Paul went over them with a rake the other day and roughed them up a bit… I think he should get some grass seed and try to patch things up a bit… but he is reluctant. Just mowing the grass is an accomplishment to him (and to me!).
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