Category: Sandwiches

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

Here’s another video from our mini grilled chicken series featuring grilled boneless chicken thighs.

When the bone is removed from the thigh, the meat is thin and cooking time is quick. Yet, the thighs retain some fat and remain moist. The flavorful meat is good with only salt and pepper and a little oil to prevent sticking. Also try different marinades and rubs.

Grilled Boneless Chicken Thighs

I like to use the grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

A great sandwich spread is pesto – check out my recipe here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Watch the Grilled Boneless Chicken Thighs Video Here

Building the Perfect Sandwich

Tuna Salad Sandwich

Making the perfect sandwich is a creative endeavor. Once you decide what kind of bread you like, whether the crust stays or goes, and if you eat it whole, cut in half or in quarters, you need to decide what goes in the middle.

When I cut two slices from a loaf of bread, I know that the crust will stay on and it will be cut into quarters, not squares, but triangles. My husband is a hard roll with the bread centers removed kinda guy. My farther, who is 88, likes to have the crusts cut off his bread. I prefer whole grain, hubby likes white and Dad likes rye. And that barely scratches the surface of the wide variety of breads, rolls and wraps to choose from.

Tuna Salad Sandwich

Next decision is what goes in the middle. Peanut butter and jelly. Tuna salad. Chicken salad. Egg salad. Cold cuts – roast beef, turkey or chicken (roasted, smoked, spicy, barbecued, honey), ham (boiled, Virginia baked, honey roasted, spicy) bologna, salami, pepperoni. In the summer when tomatoes are at their peak of ripeness, there is nothing like a BLT on lightly toasted bread. Or just a tomato sandwich! Leftovers – roasted vegetables, roast chicken, chili, cheese(s). There isn’t enough room in this blog to list the endless possibilities for sandwiches.

Tuna Salad Sandwich

The selection of condiments is innumberable. Mustard, and don’t get me started on the varieties of mustard! Ketchup. Mayo. Hot sauces. Salsas. Guacamole. Horseradish. Salad dressing. Sub sauce. And on and on and on…..

Most of my sandwiches are crowned with lettuce, which adds a crisp texture and great color. Then some succulent thin tomato slices sprinkled with salt and pepper and thinly sliced red onion. And what is a sandwich without some dill pickle slices! Sometimes a few crunchy, salty potato chips, roasted bell peppers, pickled jalapenos or a different kind of pickle, say bread and butter, garlic, half sour or cornichons are the perfect accompaniment.

Tuna Salad Sandwich

My default sandwich is tuna salad. It’s versatile because it can be plain and simple: mayo, celery, onion, salt and pepper. But, there are also many ways you can flavor a tuna salad. Skip the mayo and use a favorite mustard, try balsamic vinegar, olive oil, mashed avocado. Lots of different veggies can be minced and stirred into the salad, bell peppers, jalapeno, zucchini, kale. Add in herbs like dill, chervil, tarragon, cilantro, basil, or mint. Other aromatics include minced ginger, lemongrass, sprouts, shredded carrots, shredded cabbage (green, red, or Chinese). And finally, let’s not forget the delicious tuna melt!

Tuna Salad Sandwich

Just thinking about it gets my stomach rumbling and my mouth watering! Here’s my go to tuna salad sandwich. I always have these ingredients available for a last minute lunch choice.

Tuna Salad Sandwich

 

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Tuna Salad

Tuna Salad Sandwich

A basic tuna salad with red onion, celery, gherkins, and just enough mayo to hold it together. Slather some honey mustard on the bread and top with lettuce and tomato!

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 sandwiches
  • Category: Sandwiches

Ingredients

  • 2 cans (3 ounce each) tuna, drained
  • ¼ cup mayonnaise
  • 2 heaping tablespoons minced red onion
  • 1 celery stalk, minced
  • 8 gherkins, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 slices bread
  • honey mustard
  • crisp green lettuce leaves, such as Romaine
  • thin tomato slices
  • kosher salt
  • freshly ground pepper

Instructions

  1. Place the tuna in a medium-size bowl and use a fork to break it into small pieces.
  2. Add the onion, celery, gherkins, salt, pepper and mayonnaise with the tuna and stir until combined.
  3. Spread the honey mustard on all bread slices. Top two slices of bread with one-half of the tuna. Lay the lettuce on top of the tuna, the tomatoes on top of the lettuce and sprinkle with a little salt and pepper. Cover, cut and devour!