Tuna Egg And Potato Salad Sandwich Recipes

Steps:

• In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.

Steps:

• Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
• Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
• Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
• Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
• Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
• Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

Steps:

• In a bowl, mix together the first 7 ingredients.
• Spread mixture evenly over 5 bread slices.
• Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
• Top sandwiches with remaining bread slices; slice diagonally and serve.

Steps:

• Mash eggs with a potato masher or large fork.
• Combine all ingredients in a medium bowl, mix thoroughly.
• Chill.
• Goes well with crackers or as a sandwich spread!

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

Steps:

• Halfway fill a medium bowl with cold water and add a cup of ice.
• Preheat the oven broiler with the rack set 4 to 5 inches from the flame or element. Toast the bread under the broiler until deep golden brown on one side, 1 to 2 minutes. Transfer to a dinner plate.
• In a small saucepan set over high heat, bring a quart of water to a boil. Using an egg pricker or a thumbtack, carefully poke a hole just through the egg shell on the rounder end. Use a slotted spoon to carefully lower the egg into the water, along with the potato cubes. As soon as the water returns to a boil, decrease the heat to medium-low or low so that the water is barely bubbling. Cook the egg and potato together for 8 minutes (for a slightly soft yolk in the very center) or 9 minutes for a fully cooked yolk.
• Use a slotted spoon to transfer the egg and potato cubes to the bowl of ice water. When the egg is cool enough to handle, scoop it out and crack it all over against the countertop. Remove a piece of shell from the rounder end and return the egg to the water. After a minute or two, slip off the rest of the shell and transfer the egg to a cutting board. When it cools, coarsely chop it and transfer it to a medium mixing bowl. Scoop the potato pieces out of the water and transfer them to the bowl. Add the tuna, olives, and 1 tablespoon of the mayonnaise to the bowl and stir to combine, adding up to another tablespoon of mayonnaise if you want a creamier mixture. Lightly season with salt and pepper to taste.
• To assemble the sandwich, sprinkle the spinach leaves onto the toasted side of one of the slices of bread, and top with the tuna-egg-potato salad and the other slice of bread, toasted side facing inward. Cut in half and eat.