French Toast Tuna Sandwiches Recipes

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

Steps:

• Mix together tuna, celery, onion, pickle relish, and mayo.
• Spread 4 slices of bread with tuna mixture; top each with another slice of bread.
• Mix together eggs and milk.
• Dip sandwiches into egg mixture.
• Saute in butter over medium heat 4 minutes on each side or until golden brown.
• Serve immediately.

Steps:

• Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water.
• Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing.
• Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.

Steps:

• Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
• Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
• Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

Steps:

• In a small bowl, combine the first seven ingredients. Spread over four slices of toast. Top with cucumber, tomato, lettuce and remaining toast.

Steps:

• Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

Steps:

• Drain tuna.
• Combine tuna, hummus, spinach, carrots and cumin and mix well.
• Make 4 sandwiches with the tuna mixture and the bread.
• Beat together milk, egg, and egg whites.
• Heat 2 large non-stick pans over medium-low heat.
• Carefully dip both sides of each sandwich in the milk and egg mixture, not soaking too much but using up all the mixture.
• Add 1/2 tsp oil to each pan and then fry the sandwiches, 2 per pan, about 4-5 minutes per side or until golden brown.
• If you prefer you can skip the milk and egg mixture and just toast the bread and add the filling.

Steps:

• Beat the lemon juice, anchovy paste and olive oil together and brush this mixture on both sides of the tuna. Preheat a grill or broiler to very hot. Grill or broil the seasoned tuna briefly, two minutes or so on each side, enough to sear the outside but keep the center very rare.
• Slice the breads in half horizontally as if making hero sandwiches. Lightly toast the cut sides under the broiler or on the grill, then rub them with the cut sides of the garlic.
• Mix the mayonnaise with the olive paste and spread on the bread. Slice the tuna one-half inch thick and arrange the slices on two of the bread halves. Top with tomato slices. Remove cores from lettuce heads and arrange leaves over the tomatoes, then cover with the remaining bread. Cut each sandwich in half and serve.