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.
Damn, everybody on here reps cheese and even tuna melts. I’ll guess I’ll have to try that.
I usually just chop up everything into the tuna salad so that I can easily make another sandwich later without prep. Sometimes I chop up some tomato into it, but I’m not sure lettuce would keep as well. Lettuce does taste nice on a tuna sandwich and gives it a nice crunch, but something about it seems to make the tuna salad squeeze out easier when eating.