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Hi, I’m Betty. Welcome to Betty’s Kitchen. Today is sandwich day in Betty’s Kitchen. I’m going to be making a Tuna Salad Sandwich. I’m going to make Pimento Cheese Sandwich and then—the feature today is a Tuna Melt Sandwich. So let’s start our tuna salad. Get a bowl right and fork to get started.
I’ve got a can of tuna, this is chunk like tuna, just a small size can and I’d drained already. So that goes into some kind of bold, it mixes up in. What we’re going to add to this will be one chop boiled egg. If you have any problems boiling the egg, go to my Betty’s devilled eggs recipe. Add just one chopped up boiled egg. I’m going to add in one tablespoon of sweet pickle relish. It doesn’t matter what brand, that’s one tablespoon.
Also, you add an onion but not much of it, just one tablespoon chopped up onion. And then before I start mixing this, I’m going to add my mayonnaise. This is mayonnaise free, so that’s all not many calories than the other. I’ve got one quarter cup that I’m going to blend in. All right giving me a chance to stir this up and I’ll come up back and have a sandwich prepared for you. Up tune us up, so spread the tuna salad and make sure unto some bread with cheese 100% whole wheat bread. You can use whatever kind of bread you like for this but I’m going to use drier breads today and I chose to put with tuna salad on 100% whole wheat.
Now, I’ve probably would trim the edges a bit, so I just a take a knife and cut end through there, even them off so it wouldn’t be so much crusts. There we go, and let’s just kept this and cross this right. And then I’m going to place it on a plate, so you can see a nice, delicious tuna salad sandwich on whole wheat bread. All right, let’s move along. I want to get rid of these craps just remove those and I’m going to turn this board over for my next sandwich.
The next sandwich, I’m going to take some probably with cheese. This is four ounces and you notice on the little bit of cheese package, it is divided up by ounces and so you just got for what it says four ounces make a slice down there and you can get exactly the measurement you need. So let’s put that aside and then this is room temperature, so I just start matching it now.
It’s not going to be tremendously easy to mash even at room temperature but that’s where you want to start and what I start with the cheese and then you can add in your pimentos. I have one quarter of a cup, came from Aljer— like this. I was keeping this in my freezer. I use a little bit opened up put in the freezer and then I get back up and follow and it doesn’t matter if you have some juice in it that’s just fine for a recipe like this. That is a one quarter of a cup of chopped pimentos that will go into our pimento cheese. That will go into our pimento cheese.
Now, of course you probably seen it by this and finished up with mayonnaise, and you see that mayonnaise I’m going to use sandwich spread, so I’m going to be adding in here one quarter of a cup of sandwich and I just spread like this that you can get very easily at your grocery store.
Now, in getting a chance to make this salad up and I’ll spread of a sandwich of this and show you the result in a minute. So I’m finishing up spreading my pimento cheese on the rye and that looks good, so put the top on and again, I think I’ll use knife too trim up those edges. Most people don’t like the crust too much. And then let’s just cut this in down in the middle. Use your own preference on the bread and also on the way you slice these and there is our lovely pimento cheese. It’s really tasty with that sandwich spread on rye bread. Now, I’m going to be coming back on my repair just a little bit, when I come back and make that tuna melt.
What I decided to do from my tuna melt was to put together two standard sandwiches. The tuna salad sandwich which we already cooked, you can do that along and pick lot of things very plain. The pimento cheese sandwich again you can along. I’m trying to pick up some variety here as bread and so but the tuna melt actually needs tuna and cheese combine. So I decided to put my tuna salad together with my pimento cheese. I’m dressing that a little bit.
I chosen a bread which is a really nice bread for this, it’s called Hearty White Bread, so it’s a little healthier than just the soft like bread that’s—that’s up to you, you can use any kind of bread you like. So I’m going to do is spread one side with the tuna salad, I’m just going to stock it on here because I’m a little recipe time and spread it up a little bit. How do we get that looking fairly nice and then the go to the edge aside, do the same thing with our pimento cheese just spread up one side of it and then before I close it up, I’m going to put some sliced tomatoes. These are very thin slice. So I’m going to put two on pimento cheese side, actually tomatoes go very well with pimento cheese and then two on the tuna salad side.
Again, tomato is go very well with that so you have pimento and tomatoes with their hidden fair in the middle of sandwich because you’re going to turn up like that and have a completely sandwich. Now, what I need to do and I’ll just tell you one quite to do, I’m going to spread the top from the bottom with room temperature butter. Or you could use margarine if you like. So I will do that top and bottom, these will to skillet on the stove and then I will brown up the top, brown up the bottom and I will cook it less, allow the heat for it will—the heat will come through and melt those flavors together. Blend them altogether and I’ll show you my finish result.
They can tell me the tuna melt is done and you cheese melting and running down and you look underneath and you see a nice toasty look so I’m going to bring this over and place it on my cutting board. Here in the skillet, just turn that heat off and then separate this into two pieces plus go sort of diagonal length and be gentle with it because that cheese will want to squirt. And there’s your nice tuna melt. So I’m going to put that over on this serving plate and it’s going to ease a little bit and there you have a nice hot sandwich that people are going to adore.