Tuna Club Sandwich

by mrcole

Servings: 4 servings

INGREDIENTS

1 small cucumber, peeled and thinly sliced
1 tablespoon cider vinegar
1 tablespoon canola oil
dash ground black pepper
dash whole dried dill weed
1 (6 ounce) can tuna, drained and flaked
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1/4 cup mayonnaise
12 slices whole wheat bread, toasted
3 tablespoons margarine, softened
2 hard-boiled eggs, sliced

INSTRUCTIONS

Combine first 5 ingredients; toss well, cover and chill 30 minutes. Combine tuna, celery, parsley, and mayonnaise; mix well and set aside.

For each sandwich - spread butter on one side of 2 toast slices. Spread tuna mixture on buttered side of 1 toast slice; top with unbuttered toast slice. Layer 1/4 of cucumber slices and 1/4 of egg slices. Top with toast slice, buttered side down. Cut sandwich in half diagonally; secure with tooth picks.

CHEF COMMENTS

Recipe from Southern Living 1983 Annual Recipes.

Tagged: maincourses, sandwiches, tunasandwiches add tags

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