Hot tuna salad in bread bowls

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

A unique way to serve hot tuna sandwiches. The sandwiches are made in deep bread bowls that hold even more delicious filling: melting cheese, tuna and celery salad in a delicate mayonnaise dressing, pickles, juicy tomatoes, and potato chips, which are placed as the bottom layer for a pleasant crunchy surprise. One loaf of bread makes four bowls of hot, juicy filling. If desired, top each sandwich with sprouts for a healthier option.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 whole loaf of white bread, at least 30 cm long.
6 tablespoons unsalted butter, diced
1 and 1/3 cups potato chips
12 slices of American cheese
0.5 cup mayonnaise
2 tablespoons Dijon mustard
3 stalks celery, diced into small cubes (about 1 heaping cup)
1 large shallot, finely chopped (about 1/3 cup)
Hot sauce, as needed
4 x 140g cans of tuna in its own juice, drained thoroughly
1 pickled cucumber, dried and cut into 16 slices
4 thin slices of ox heart tomato
1 cup sprouts, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, tuna, American cheese, celery, cucumbers, salad tomatoes, pickled cucumber, bean sprouts

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 190°C.
Trim 0.5 cm of crust from one end of the bread, and enough crust from the other end to make a 12-inch loaf. Set aside the crusts for another use. Cut the loaf crosswise into 4 equal pieces. Using a fork, prick one cut end and carefully poke a square hole in each piece of bread to create "boxes," leaving a 1 cm thick inner layer of bread along the crusts (see Note). Set aside the crumb for another use.

In a small microwave-safe bowl, combine the butter and a large pinch of salt and melt in the microwave for 1 minute. Brush the inside and outside of the bread with the melted butter. Top each slice of bread with 1/3 cup potato chips and 1 slice of American cheese. Place the bread bowls, open-side up, on a baking sheet and bake until the cheese is melted and the inside of the bread is lightly browned and crisp, about 10 minutes.
Meanwhile, in a medium bowl, combine the mayonnaise, mustard, celery, shallot, a splash of hot sauce, and a generous pinch of salt. Stir in the tuna. Adjust the salt and drizzle with hot sauce if needed.
Fill each bread bowl in the following order: 1/2 cup tuna salad, 4 pickle slices, another 1/2 cup tuna salad, 1 tomato slice, and 2 slices American cheese.
Return the bread bowls to the oven and bake until the cheese is melted, about 5 minutes. Sprinkle with sprouts, if using, cut in half or leave whole, and serve immediately.

Note

Don't worry if you accidentally poke a piece of bread all the way through while cutting out bread bowls. Simply patch the hole with an extra piece of bread.