Our resident chef Kathy Gunst has come up with fresh takes on tuna salad, grilled ham and cheese and chicken salad sandwiches, and brings them to share with Here & Now‘s Robin Young and Lisa Mullins.
This is a sophisticated take on the old tuna sandwich with tomatoes that Robin adores. Instead of the traditional canned tuna we all grew up with, I decided to saute a piece of fresh tuna with some grated lemon and orange zest. The tuna is then cut into slices and piled onto thick crusty toast with an orange and lemon flavored mayonnaise and thinly sliced tomatoes.
Serve with pickles and celery sticks. Serves 2, but you can easily double or triple the recipe to serve a crowd.
The Mayonnaise, Bread And Tomatoes
Jeremy grew up favoring grilled ham and cheese sandwiches. I thought I’d up his game by grilling Prosciutto di Parma, Genoa salami, fresh mozzarella and a simple olive salad and sun-dried tomatoes.
Makes 2 large sandwiches.
*Look for Sicilian olive salad in the specialty section of your supermarket or an Italian specialty food market, or make your own.
Olive Salad Ingredients (If You’re Making Your Own)
Olive Salad Instructions
In a small bowl, mix all the ingredients. Taste for seasoning. The salad will keep in a tightly sealed jar for up to five days. Makes about 3/4 cup.
Chicken salad sandwiches makes me think of my grandmother and special occasions in New York City growing up. She used to take me to a small tea house in midtown where the chicken salad was served on toasted white bread with watercress leaves.
This is my grown-up version: the bright, tangy flavor of watercress mayonnaise gives this chicken salad a delicious lift. Pile it on toasted bread (whole grain, whole wheat, white or your favorite). Use homemade or leftover cooked chicken, or deli-roasted chicken. Makes 4 sandwiches.
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