Ever had a tuna sandwich that was even better the next day? These are amazing. Grandma used to stack them 2 sandwiches high in a 8″X14″ Tupperware container at Christmas time. My sister-in-law loved them so much Grandma made a separate container just for her. It was warranted, believe me, these disappear quickly. She cut them into halves so they make a great “Grab a Snack” as well as lunch or dinner.
Technically, this recipe is not in her box. She taught me how to make them years ago. She had no recipe written down. So I capture what I learned here for future generations to enjoy.
- 1 loaf Roman Meal bread
- 1 12 oz can tuna in oil
- 1/4 cup sweet relish
- 1 boiled egg (chopped)
- 1/2 cup Hellman's Mayo
- 2 t yellow mustard
- 1 small granny smith apple (finely chopped)
- 1 cup pecans (finely chopped)
- 1/4 cup sweet onion (finely chopped)
- 1/8 t salt
- 1/8 t black pepper
- Prepare each ingredient and when you chop the crunchy ingredients, make sure to chop them finely. It will disperse the flavor throughout.
- Mix all ingredients (except bread) in a large mixing bowl.
- Whip the heck out of the ingredients. You want the consistency of mush.
- In true Grandma fashion, cut the crust off of the bread.
- Place a couple of heaping spoonfuls on a slice of bread and don't be gentle. Make sure the bread is totally covered. Top with another slice of bread and press it down. It's just like the tuna is glue for 2 slices of bread.
- Slice in half and place in a container.
- Enjoy- they're even better the following day.