My beau only likes tuna sandwiches for lunch, but on weekends (the only time we’d have lunch together) we eat out or sometimes have leftovers. On the Monday of the long MLK Day weekend, however, it was way too cold to leave the house and we had no leftovers in the fridge so I thought it would be the perfect time to make some tuna sandwiches.
Start by mixing canned tuna with mayo and a bit of everything bagel seasoning. Pile it on slices of lightly toasted sourdough. Then, top with cournichons (sliced lengthwise) and slices of horseradish cheddar. Stick them under the broiler til the cheese gets nice and melty.
Few ingredients, lots of flavor, great with soup on a cold day.