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.
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.
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.
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!
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.
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!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- 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
- Place the tuna in a medium-size bowl and use a fork to break it into small pieces.
- Add the onion, celery, gherkins, salt, pepper and mayonnaise with the tuna and stir until combined.
- 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!