Sandwiches can be made with almost any filling and everyone has their own preference.
One ingredient that’s a non-negotiable for many, however, is mayonnaise.
Made largely from eggs, vinegar, mustard, oil and lemon juice, the popular sauce forms the base of many famous sandwich combinations.
Bacon lettuce and tomato, better known as a “BLT” is one of the most common sarnies made with a slathering of mayonnaise, as is a protein-packed tuna melt.
The team at Hellman’s have shared the perfect recipe for the latter – and it’s unlike most standard sandwiches.
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Tuna melt sandwich recipe
This “ultimate tuna melt” sandwich comprises tinned tuna, melted cheese and sweet caramelised onion for the ultimate National Sandwich Day lunch.
Ingredients
- Three slices of white sourdough bread
- Three medium onions finely diced
- Salt and pepper
- Two tablespoons of vegetable oil
- Two tins of tuna chunks in brine drained
- Three tablespoons butter
- Six cheddar cheese slices
- Two tablespoons of Hellmann’s Real Squeezy Mayonnaise
- One-quarter of a lemon
- One teaspoon of Hellmann’s mustard
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Method
To make caramelised onion, heat veg oil in a pan and add sliced onion. Season with salt and pepper then cook on low heat for 30-40 minutes until the onions reach a jam-like consistency.
Transfer them into a bowl and set aside before preheating oven to 180C. Heat one tablespoon of butter in a skillet then toast each side of one sourdough slice in the pan. Mix tuna, Hellmann’s mayo and the juice of the lemon in a bowl, then season with salt and pepper.
Take one untoasted slice of sourdough, spread it with Hellmann’s mustard and top with half of the caramelised onions followed by half of the tuna and three slices of cheddar. Take the pre-toasted sourdough and place it on top.
Spread with Hellmann’s mustard and top with the rest of the caramelised onions, and the remaining tuna. Add the final three slices of cheddar then place a final slice on top.
Heat another tablespoon of butter in the skillet over medium heat, place the sandwich in the pan and cook until the bottom slice is golden brown. Top with the final tablespoon of butter in the pan and carefully flip the sandwich over.
Toast for two minutes and then place the skillet in the preheated oven. Cook for 15 minutes until the cheese has melted and the sandwich is hot throughout.
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