Spicy Tuna Sandwich With Garlic Whistles Recipes

Steps:

• Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.

Steps:

• Preheat broiler. Combine the first 7 ingredients. Place 4 slices of toast on an ungreased baking sheet; top with tuna mixture and sprinkle with cheese., Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes. Top with remaining toast.

Steps:

• Preheat oven to 350°.
• To make butter:.
• Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
• Double this and save the butter to make more sandwiches later!
• To make sandwiches:.
• Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
• Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.

Steps:

• Wash garlic scapes and remove blossoms and any woody ends. Cut each scape into 2-3 sections.
• Bring 3-4 quarts of water to a boil. Blanch scapes for 2 1/2-3 minutes in boiling water. Drain & dump into ice water to stop cooking. Drain again & add to a clean quart jar.
• Add water, vinegars, salt, sugar & pickling spice to small saucepan. Bring to a boil.
• Add peppercorns & mustard seed to jar with scapes.
• When brine has come to a boil remove from heat and pour over scapes in the jar.
• Add lid and allow to come to room temperature. Refrigerate for 3 days before eating. Will last about a month refrigerated. Could also be sealed in a water bath for longer term storage (but I've not tried this). [Update: I've had some of these in the fridge for almost exactly a year and they are noticeably softer but otherwise are just fine.].

Steps:

• Rinse garlic whistles in water and then soak in a mixture of the olive oil, salt, pepper and lemon juice for about 30 minutes.
• Did not test --->>>Cook on an outdoor grill (medium heat) for about 3 to 5 minutes.
• Alternate method for stove top preparation which I tested: use a grill pan and cook the same way as Step #2.

Steps:

• First drain the tuna well, then chop the cheddar in to small cubes (it melts easier this way). Chop the peppers and olives roughly. Slice the tomatoes and mix with thyme in a small bowl. Mix the tuna, cheddar,jalopeno peppers,olives,salt and pepper well, put aside. Turn your oven on to the grill option.
• Cut the bun in 2 halves and cut the crust of the top halve, so that it stands strait, spread butter on both sides of each halve of the bun, and a tablespoon of mayonnaise on one side of each halve,then spread the tuna mixture on each halve, add the tomatoes, and put under an oven grill,for about 5 to 10 minutes.
• Meanwhile chop the parsley or coriander and set aside.
• After the cheese has melted well and the tomatoes are a little bit baked get the sandwiches out of the oven and let cool slightly, to finish garnish with chopped parsley. Enjoy! :))))).

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Steps:

• In small bowl combine the tuna filling ingredients.
• Spread a little bit of mayonnaise on the bread slices then slather with the tuna mixture. Add the greens if you wish.
• Serve with fresh seasonal fruit and iced tea!