Food Everything+ Add
← All recipes

Chips! On! Everything! Tuna Salad Sandwiches

Source: https://www.tiktok.com/t/ZP8rRuGk5/

Ingredients

You have 2 of 16
produce
  • ✓1/3 cupred onion(minced)
  • ○1/4 cupbread and butter pickles(minced)
  • ○1/3 cupcelery(minced)
protein
  • ○2 cansyellowfin tuna(packed in water, drained)
dairy
  • ✓1/3 cupmayonnaise
  • ○6 tablespoonsunsalted butter(softened)
  • ○6 slicesAmerican Cheese
grain
  • ○8 slicesrye bread(or other sandwich bread)
pantry staple
  • ○1/4 teaspoononion powder
  • ○1/4 cupextra-virgin olive oil
  • ○scant 1/2 teaspoondistilled white vinegar
  • ○1/4 teaspoonsmoked paprika
  • ○1/4 teaspoongarlic powder
  • ○1 1/2 teaspoonsyellow mustard
other
  • ○salt-and-vinegar potato chips
  • ○1/2 teaspoonTabasco

Instructions

  1. In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder.
  2. Slowly drizzle in the olive oil with one hand while whisking the mixture with the other.
  3. Add the drained tuna, red onion, and celery; fold to combine.
  4. Season to taste with Tabasco and salt; refrigerate until chilled, at least 1 hour and up to 2 days.
  5. Heat a griddle or large skillet over medium heat.
  6. Lightly butter one side of each slice of bread.
  7. Working in batches as needed, add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread, tearing cheese to fit in a single layer (1 1/2 pieces per slice of bread).
  8. Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes.
  9. Transfer toasts to a large cutting board for assembly.
  10. Divide the cold tuna mix among 4 slices (about 1/2 cup each), schmearing it to cover each piece from edge to edge.
  11. Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up.
  12. Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.