Dill Pickle Tuna Salad Sandwich

Course: Brunch, Side Dish

Cuisine: North American

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 559kcal

Author: Lord Byron's Kitchen

Who has time for boring sandwiches? You won't find that here, and this Dill Pickle Tuna Salad Sandwich is making sure of it! The tuna is prepared with dill pickles and fresh dill for maximum dill flavour. Finish it off with a slice of cheese, crisp lettuce, and sliced tomatoes all on great-tasting, multi-grain bread!

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Ingredients

For the Dill Pickle Mayonnaise:

3/4 cup mayonnaise
1 large dill pickle
1/4 teaspoon ground black pepper

For the Tuna Salad:

6 ounces tuna packed in water, drained well
2 teaspoons dill pickle juice
1/4 cup fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped

For Sandwich Assembly:

8 slices multi-grain bread
6 slices tomato
6 whole lettuce leaves
4 slices cheese

Instructions

Prepare the dill pickle mayonnaise by placing the ingredients into a food processor. Pulse until very smooth.
Transfer 1/2 cup of the dill pickle mayonnaise to a bowl. Add the dill pickle juice, fresh dill, and fresh chives. Stir well to combine. (If you did not make the dill pickle mayo, add 1/2 cup of mayo to a bowl with the pickle juice, fresh dill, fresh chives, and 1/4 teaspoon of ground black pepper. Stir to combine.)
Add the well-drained tuna to the mayonnaise mixture. Use a fork to incorporate the tuna into the mayo. Set aside.
Using the remaining dill pickle mayonnaise (or 1/4 cup of regular mayonnaise), smear evenly over the 4 slices of bread.
Working with the bottom slice of bread, top it with two slices of cheese.
Next, layer the lettuce onto the sandwich, followed by the sliced tomatoes. (This is optional, but I like to sprinkle the tomatoes with a bit of salt and pepper.)
On the top slice of bread, liberally spread on half of the tuna mixture.
Flip the top slice onto the bottom slice and press down lightly to join the two halves together. Slice the sandwich in half and serve with kettle cooked chips.

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