This sanger is goes out to my friends Nick and Hannah (although Hannah should take the lion share of the credit). They kindly bequeathed it to me over a pint in the pub the other week. Cheers guys.
200g albacore tuna in water or brine, drained
1/2 red onion, finely chopped
4 tbsp mayonnaise
2 tsp wasabi paste
16 lengthwise slices of dill pickle
8 slices of Gruyère (approx. 5mm thick)
8 slices of tiger bread
Grab a bowl and mix together the tuna, red onion, mayonnaise and wasabi paste. Feel free to add more wasabi if you like a bit more of a kick.
Spread one side of each slice of bread with butter. Turn them over so the unbuttered is facing upwards and divide the tuna mix between four slices of the tiger bread.
Cover with pickles, lay the cheese on top and close the the sandwiches with the remaining four slices of bread, so that butter is on the outside.
Heat up a sandwich press or griddle pan (medium flame) and cook for about 6 minutes, until the cheese has melted. Cut the sandwiches in half and serve.
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