I had a Tuna Sandwich recently at Stock and Stable in Phoenix AZ and it was Forking Delicious! I would never guess in a million years that Calabrian Chili Peppers and Muenster Cheese would taste so forking awesome in the basic tuna sandwich. I made a similar but different sandwich. I didn’t have muenster cheese so I substituted sharp American that has a similar creamiest and sharp taste. I made a few other changes too mostly due to what I had in my pantry and refrigerator.  I do want to let you know the above photo isn’t very good and is very yellow and that color wasn’t on my sandwich.

Ingredients for about 3 large sandwiches (I only used bread for two sandwiches and made another sandwich the next day)

6.4 oz drained wild caught light chunk tuna

1 tiny celery rib with leaves – chopped fine

1 Tablespoon sweet onion – chopped fine

2 Calabrian Chili peppers – chopped fine

1 teaspoon oil from jar of Calabrian peppers

squirt fresh lemon juice – from like a half small lemon

3 Tablespoons extra virgin olive oil

2 XL eggs cooked medium (like photo below) (bring eggs to boil, then shut off heat and leave in water up to 5 minutes and shock with ice) separate the yolks from whites and fine chop the whites. (you will be mashing the yolks into the dressing.

1 Tablespoon balsamic vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon worcestershire sauce

1/4 teaspoon liquid smoke

1 anchovy – chopped fine

splash soy sauce

squirt of Asian mayo

1/2 teaspoon sugar

2 Tablespoons raisens

fresh crushed black pepper to taste.

4 slices of Noble Bread

maybe a teaspoon of sweet butter

4 Calabrian Chili Peppers – chopped fine

about 2 Tablespoons Asian Mayonnaise

2 romaine lettuce leaves

4 slices of sharp American Cheese (Fry’s is the only grocery store that I know of in Metro Phoenix that sells sharp American) The best xtra sharp cheese is Cooper Sharp. The second best xtra sharp is New Yorker. Here in Phoenix the only sharp American that I know of is Boarshead Brand ((Sprouts sells sharp but not xtra sharp)) or substitute muenster cheese)

In a small bowl you can whip together the Calabrian Oil, lemon juice, olive oil, egg yolks, balsamic, dijon, Worcestershire, liquid smoke, anchovy, soy sauce, squirt Asian Mayo, sugar and black pepper to taste.

In a large bowl add the tuna, celery, onion, egg whites and raisins.

Now combine the bowls and mix and season as needed.

Put in the refrigerator.

When ready to eat.

Get a fry pan on medium high heat and add a dab of butter and brown each piece of bread on one side so it looks sort of like this.

In a small mixing bowl add about 4 finely chopped Calabrian Chili peppers and add about two Tablespoons of Asian Mayonnaise to stand mix well. It’s enough for the two sandwiches. It should be about this color…..a little more orange or darker than thousand island.

Spread the insides of the bread with the dressing. On the bottom bread add a lettuce leaf so the sandwich doesn’t get soggy and add the tuna filling. Above the filling add the cheese and then top the sandwich with the top piece of bread.

The sandwich came out really Forking delicious! I don’t have to change a thing but my mind keeps working on it…………..

The changes I might make next time are-

To use white tuna instead of light for a better color and texture. Maybe a better quality tuna packed in oil and wing the oil and mayo add ons.

A light color vinegar instead of balsamic.

The eggs to be sliced layer instead of chopped in.

The smoke flavor to be added to the sandwich spread instead of the filling.

Maybe add a little preserved lemon or…

Marinate the raisins before hand for an extra burst in the mouth maybe with limoncello….ummm!