Best 2 Open Faced Tuna Sandwiches With Arugula And Sweet Pickle Mayonnaise Recipes
Indulge in a delightful culinary journey with our open-faced tuna sandwiches, a harmonious blend of flavors and textures that will tantalize your taste buds. These sandwiches are crafted with a medley of fresh ingredients, including succulent tuna, peppery arugula, and tangy sweet pickle mayonnaise, all nestled atop toasted bread. Experience a symphony of flavors with every bite, as the creamy mayonnaise complements the savory tuna, while the arugula adds a refreshing zest and the sweet pickle mayonnaise brings a touch of tangy sweetness. But that's not all; discover a world of variations within this recipe, from a classic tuna salad filling to a Mediterranean-inspired version with sun-dried tomatoes and capers. Embark on a culinary adventure and create your own unique masterpiece with our versatile open-faced tuna sandwiches.
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OPEN-FACED TUNA SANDWICH
Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 2
Number Of Ingredients 9
Steps:
- Combine tuna, capers, red onion, basil, lemon juice, and lemon zest in a medium bowl. Season with pepper. Spoon mixture onto 2 slices crusty bread, and top each with 3 basil leaves.
OPEN FACE TUNA MELT SANDWICH
These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread readily available at our supermarket bakery).
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 slices
Number Of Ingredients 9
Steps:
- Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
- Place enough tuna on a toasted slice of bread and spread to cover slice.
- Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
- Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.
Tips:
- Use high-quality tuna: Opt for tuna packed in olive oil or water instead of vegetable oil, as it offers a richer flavor and texture.
- Choose the right bread: Select a sturdy bread that can hold up to the moisture of the tuna salad, such as a hearty sourdough or a rustic baguette.
- Make your own sweet pickle mayonnaise: This adds a delightful tang and sweetness to the sandwich. Simply combine mayonnaise, finely chopped sweet pickles, a touch of Dijon mustard, and a pinch of salt and pepper.
- Don't skimp on the arugula: This peppery green adds a refreshing contrast to the richness of the tuna salad.
- Serve immediately: These sandwiches are best enjoyed fresh, as the bread can become soggy if left to sit for too long.
Conclusion:
Open-faced tuna sandwiches with arugula and sweet pickle mayonnaise are a delicious and satisfying lunch or dinner option. They're easy to make, customizable with your favorite toppings, and packed with flavor. Whether you're a tuna salad aficionado or simply looking for a new way to enjoy this classic dish, these sandwiches are sure to impress.
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