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Sandwich Dinner

This is a great selection of contrasting sandwich fillings, ideal for a weekend lunch or 'sandwich dinner'. We feature Emily's Special Tuna, Warm Egg and Cheese & Pickled Onion fillings.
Read our post above for detailed instructions, step-by-step pictures and tips.
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Prep Time 45 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 55 minutes
Servings: 2
Course: Lunch, Main Course
Cuisine: American, British
Ingredients Equipment Method

Ingredients
  

  • 1 small loaf seeded bread (use 6 slices)
  • 1 small can tuna preferably in oil or spring water
  • 1 small red onion
  • 2 or 3 stalks celery
  • 4 or 5 cornichons or 2 or 3 large gherkins
  • 4 or 5 tbsps mayonnaise
  • 1 generous shake green Tabasco
  • 1 small shake red Tabasco or other hot sauce
  • 1 lemon
  • 4 or 5 slices cheddar or other hard cheese
  • 2 or 3 large pickled onions
  • 2 eggs
  • 2 or 3 large knobs butter
  • Salt & pepper to taste
  • 1 large packet crisps to serve

Equipment

  • 1 Toaster or grill
  • 1 Timer

Method
 

Emily's Special Tuna filling
  1. First prepare the tuna filling. Drain and mash the tuna with a fork. Zest and then juice the lemon. See our lemon Tip. Add the zest, chopped finer, and about half the lemon juice to the tuna and mix well.
  2. Chop the celery into small dice. Chop the cornichons or gherkins into similar sized dice. Very finely chop about half the red onion. See our onion Tip. Add all three to the tuna mix and stir well.
  3. Add 3 to 4 tablespoons of mayonnaise to the mix, and stir in. Add a generous shake of green Tabasco, and small shake of red Tabasco or other hot sauce and season with salt & pepper. Taste and adjust seasonings, spiciness and lemon accordingly.
  4. Chill in the fridge for at least half an hour to develop the flavour - an hour is better and longer is fine. Remove from the fridge about half an hour before serving.
Warm Egg filling
  1. Add the eggs to a small saucepan, cover with cold water and bring to the boil - allow time for this, at least 5 mins. Boil to the desired doneness. See our egg Tip. We like about a 4 ½ min egg, with firm white and a fudgy yolk.
  2. While the eggs are cooking, add 2 or 3 large knobs of butter to a small bowl and season generously with salt & black pepper.
  3. When the eggs are done, drain and drench with or plunge into cold water to stop the cooking and make them cool enough to handle.
  4. Peel the eggs and add to the bowl with the butter. See our egg Tip.
  5. Chop the eggs roughly with a knife, mixing with the seasoned butter.
  6. Fill your sandwich with the egg mix while it is still warm, and serve immediately.
Cheese & Pickled Onion filling
  1. Slice the cheese medium thick, getting enough to fully cover one slice of bread.
  2. Slice the pickled onions, again medium and enough to cover one slice.
Filling the sandwiches
  1. Fill the tuna and cheese sandwiches first, leaving the egg until just before serving so it is still warm.
  2. For the tuna, lightly toast the bread until it is just going golden, but retains some softness. Fill generously with the tuna mix, press the sandwich down and cut.
  3. For the cheese, spread a small amount of mayonnaise onto each slice of bread. Cover with the cheese slices, then the pickled onion, then top and cut.
  4. For the egg, working fast after the mix is chopped, fill the sandwich, top and cut.
  5. Serve the selection, with crips on the side if liked.
  6. Enjoy!