Tuna Club Sandwich



4 servings



1 sm. cucumber, peeled and thinly sliced
1 tbsp. cider vinegar
1 tbsp. canola oil
dash ground black pepper
dash whole dried dill weed
1 can (6) 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 tbsp. margarine, softened
2 hard-boiled eggs, sliced


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.

Author's Comments

Recipe from Southern Living 1983 Annual Recipes.

Similar Recipes

, ,

0 Recipe Reviews