This sandwich blog is getting to me. For almost a week I’ve been anticipating a convenient time to make my famous (20 years ago in college at least) tuna salad. Each time I was about to make it, some other sandwich had to take priority (since we’re on a budget, we can’t just keep making new stuff without first eating all of the old). So, today I finally got to make it and what a blast. I got to use it on 3 different style sandwiches in just one day, and I still can’t get enough of it.
This one is a tuna salad sandwich with chili-lime shrimp and fresh lettuce and cucumber. Topped with a few cuts of green onion and 2 grape tomatoes cut in half. A bit of stone ground mustard adds the zing to the zong to the ramalamadingdong.
- Half a roll of sourdough bread
- 3 tbsp tuna salad
- 4 slices of cucumber (thin)
- 3 large shrimps for the sandwich, 3 more on the side
- 2 grape tomatoes
- 1 leaf of lettuce, or enough to cover the base of the bread
- 1/2 green onion
- 1/4 tsp paprika
- 1 1/2 tsp mustard
Use fresh bread, and either use a whole roll, or if it’s really large, cut it in half like in these pictures. Split the roll, but leave the back of the roll attached so it opens and closes. Place the lettuce on the bottom of the bread (no spread necessary). add the cucumber on the lettuce and place the tuna salad on top. Add the shrimps and cut the grape tomatoes in half and place on the shrimp. Cut the green onion in large slices at a 45 degree angle, and sprinkle them on top. Spread the mustard on the top half of the sandwich (inside the top part).
As a side, place 3 shrimps, and gently from high above sprinkle the paprika on top (looks good like that). Add 2-3 cuts of green onions.