For those of you who eat tuna spread sandwiches, you may know that portioning the amount of spread is… Variable… And sometimes messy. It depends on the bread type, thickness, toast level, etc., as well as the spread’s qualities, AND what you’re feeling like.
I wanna know:
How The Heck Do YOU Make Your Tuna Sandwiches?
Tips? Tricks? Secrets? Ingredients? Spill the beans! Er, tuna.
I’ll go first. If you use a fork to kind of…wipe each slice of bread carefully with its own mechanically-stable layer of tuna and THEN put them together, I’ve found that it usually ends up being the perfect amount. It takes a little longer, but gives a boringly great result.
I usually put on a layer about as thick as one of the slices of bread. My tip is to make a melt. Put a very thin layer of mayo on each slice, throw them mayo side down in a pan on medium-low, tuna salad on one slice, cheese on the other get it golden brown then slap those 2 bad boys together.