With kids at home right now, I wanted to share a twist on the basic tuna sandwich. Make it fun by mixing and matching different types of bread to jazz up the kids’ sandwiches. These Tuna Checkerboard Sandwiches are my healthier version using fresh lemon juice and white wine vinegar instead of mayonnaise. I also add freshly chopped basil or dill to mine if you have that at home or in your garden. This recipe is light, flavorful and a great new way to get the kids to eat more tuna. Let me know how your kids like it. Stay well!
This recipe is in my first internationally published cookbook, “400 Best Sandwiches: From Classics & Burgers to Wraps & Condiments” published by Robert Rose, Inc. If you’d like to purchase a copy, purchase here.
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.