It’s so fun to mix and match different types of bread to jazz up the kids’ sandwiches. This recipe for Tuna Checkerboard Sandwich gives regular tuna a twist using lemon juice and white wine vinegar instead of mayonnaise. It is healthier, light and a great new way to get the kids to eat more tuna. This recipe is in my latest cookbook, “400 Best Sandwiches: From Classics & Burgers to Wraps & Condiments” published by Robert Rose, Inc.
Tuna Checkerboard Sandwich
2 (6 ounce) cans tuna, packed in water, drained
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon freshly ground pepper
2 slices whole wheat bread (1-inch thick slices)
2 slices white bread (1-inch thick slices)
1/2 cup mixed salad greens
1/3 cup alalfa sprouts (optional)
1. In a medium bowl, combine tuna, vinegar, oil, lemon juice and pepper.
2. Place whole wheat and white bread slices on work surface. Spread tuna equally over half of the bread slices. Top equally with lettuce and sprouts, if using. Cover whole wheat and white bread with remaining bread slices.
3. Cut each sandwich into 4 squares and arrange in a checkboard pattern.