For the egg, turkey and tuna sandwich, hard boil the eggs. Place
Wearing gloves, carefully remove seeds and chop the jalapeno pepper.
In a medium bowl, mix the cheese, tuna, jalapeno, lemon juice, mustard, salt, and cream cheese.
Scoop out the center of the hamburger buns. Fill each bun with tuna mixture.
Wrap each sandwich in foil and heat at 425 degrees for 15-20 minutes.
Sandwiches can be frozen before heating.
Garnish with remaining herbs.
SANDWICH: Combine tuna, olives and sundried tomatoes
Throughly mix tuna, onion, mayo, dijon, and sriracha (it is KEY to use this brand of chili sauce) together.
Salt and pepper to your liking.
Toast bread.
Spread tuna mix on toast, top with lettuce, and place the other piece of toast on top to create Kay's Especially Tasty Tuna Sandwich!
In mixing bowl, combine eggs, tuna, onion, salt, pepper, mustard and mayonnaise; mix well.
Cut off lengthwise top 1/2 of French bread.
With a fork, hollow out bottom 2/3 of loaf.
Save unused bread crumbs.
Fill loaf with tuna mixture.
Cut cheese slices in 1/2 and place over tuna mixture; replace top of bread. Cook, uncovered, on paper towel, 3 minutes or until cheese is melted.
Slice 1 to 2-inches thick for serving.
Mix first 4 ingredients.
Spread on bread and top with slice of cheese.
Bake at 350\u00b0 until hot and bubbly.
Trim crusts from bread.
Butter one side of each slice.
Grease pan, 9 x 9-inch pan.
Place 4 slices buttered side down.
Flake tuna or salmon or ham over bread.
Add celery, onion and 1 slice of cheese on each slice of bread.
Place bread buttered side up.
Pour eggs beaten with milk over sandwiches.
Cover with foil and refrigerate overnight.
For larger pan (9 x 13-inch), increase egg mixture (1 egg and 1/2 cup milk) and 12 slices of bread.
Bake at 350\u00b0 for 40 to 45 minutes.
n the back burner.
Hot Dogs -- As the topping cooks
Combine tuna, cheese, eggs, veggies and mayonnaise.
Spread about 1/3 cup onto each bun.
Wrap each sandwich in waxed paper; microwave on high for 30-45 seconds each, or until cheese has melted or do them open-faced under broiler on a cookie sheet.
Drain tuna.
Toast 2-4 slices
Drain tuna well, then flake into a bowl.
Add all remaining ingredients; mix well.
Use 1/4 cup to spread on one slice of bread for an open-faced sandwich or between 2 slices of bread for a regular sandwich.
Mix tuna, blue cheese dressing, celery, onion and 2 T hot sauce together.
Spread butter on each slice of bread.
Spread remaining tablespoon hot sauce on each slice of bread.
Spread half (or more) of the tuna mixture on one slice of bread (use the leftovers for another sandwich).
Pour crumbled chips on top of tuna.
Put the other slice of bread on top.
Note: adjust blue cheese dressing, hot sauce and chips to your taste--these are just estimates.
Combine cream cheese, mayonnaise, catsup, Worcestershire sauce, salt, pepper and hot sauce.
Mix well. Stir in tuna. Lightly butter each muffin half. Top each half with 1 slice tomato, tuna mixture and 1 slice cheese.
Place on a lightly greased baking sheet. Bake at 325\u00b0 for 20 minutes or until cheese melts and sandwich is heated through.
Yields 6 sandwiches.
Combine tuna, cheese, eggs, pepper, pickles, olives, onion and mayonnaise or salad dressing. Spread about 1/3 cup onto each bun. Wrap each sandwich in wax paper. Microwave on High for 30 to 45 seconds (per sandwich) or until cheese melts. Yield: 6 servings.
re still boiling, mix the tuna, cream of mushroom soup, the
ream cheese.
Top with tuna.
Add the provolone on
arge bowl, stir together the tuna, celery, green peppers, pickle relish
Slice bread into 8 slices.
Generously butter each slice. Lightly sprinkle garlic powder on each slice.
Place drained tuna in a bowl.
Add chopped onion and 2 to 3 tablespoons of mayonnaise (enough to moisten tuna, but not as much as when you make regular tuna sandwich).
Mix well.
Spoon tuna on each slice of bread.
Top with 1/2 slice of cheese.
Place on broiler pan.
Broil until cheese melts and very slightly browns.
Serve hot.
arge bowl, stir together the tuna, celery, onion, and garlic. Add
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.