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A quick survey of B+C employees revealed that most of us ate tuna fish sandwiches with chips IN the sandwich when we were kids. The salty crunchy chip with tuna and mayo is just SO GOOD. So, in true childhood nostalgia fashion, we are bringing back this memorable combo but we’re beefing it up and making The Ultimate Open-Faced Tuna Sandwich. Thanks to our gal Dawn Perry in partnership with LAY’S® Wavy, we have a recipe that will satisfy the kids and your ten-year-old taste buds.
Ingredients:
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Serves 4
– 2 5-ounce cans water-packed tuna, drained
– ¼ cup mayonnaise
– 2 tablespoons lemon juice
– 2 small stalks celery, chopped
– 1 shallot, finely chopped
– 1 tablespoon finely chopped fresh chives
– kosher salt and freshly ground black pepper
– 4 slices whole wheat or white sandwich bread, toasted
– 4 ounces LAY’S® Wavy Ranch Flavored Potato Chips
– 4 ounces sharp white cheddar, grated
– pickles, for serving
Instructions:
1. Using a fork, mix tuna, mayonnaise, lemon juice, celery, shallot and chives in a medium bowl; season with salt and pepper.
2. Preheat broiler. Place toast on a rimmed baking sheet.
3. Divide tuna mixture among pieces of toast, spreading to edges.
4. Top each sandwich with an even layer of chips, then top with cheese.
5. Broil sandwiches until cheese is melted and bubbly, 2–3 minutes.
Start by chopping all of your ingredients that need chopping.
Grab a spoon, then mix tuna, mayonnaise, lemon juice, celery, shallot and chives in a medium bowl; season with salt and pepper.
Preheat your broiler. Place toast on a rimmed baking sheet. Divide the tuna mixture among pieces of toast, spreading all the way to the edges. Top each sandwich with an even layer of chips, then top with cheese. Broil sandwiches until cheese is melted and bubbly, two to three minutes.
Don’t even think about serving these without a pickle :)
The pickle is a must, but what else would you serve with these delightful sandos? Share your thoughts in the comments.
