Description
A delicious twist on a classic sandwich featuring tuna salad, crispy bacon, fresh tomatoes, and lettuce on toasted sourdough bread.
Ingredients
Scale
- 2 (5-ounce) cans quality tuna in water, drained well
- 1/3 cup mayonnaise
- 2 tablespoons finely diced celery
- 1 tablespoon diced red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 4 slices thick-cut sourdough bread
- 6–8 strips bacon, cooked crispy
- 2 ripe tomatoes, sliced into thick rounds
- 4–6 leaves crisp iceberg or butter lettuce
- 2 tablespoons softened butter
- Dill pickle slices (optional)
Instructions
- Make the tuna salad by combining drained tuna, mayonnaise, celery, red onion, lemon juice, and Dijon mustard in a bowl. Season with salt and pepper to taste.
- Toast sourdough slices until golden and crispy on the outside, about 2-3 minutes.
- Lightly butter the warm toasted bread on both inside slices.
- Spread a generous layer of tuna salad on the bottom slice.
- Layer crispy bacon strips on top of the tuna salad.
- Add tomato slices and crisp lettuce. Add pickle slices if desired.
- Top with the second slice of toasted sourdough, butter side down.
- Press gently, cut on the diagonal, and serve immediately while warm.
Notes
- For extra flavor, consider adding fresh herbs to the tuna salad.
- Leftover tuna salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Sandwich Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 870mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg