Hot sandwiches with tuna, horseradish and mayonnaise
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 4 sandwiches
Complexity: easily
Quantity: 4 sandwiches
Hot sandwiches with tuna, horseradish and mayonnaise - a detailed recipe.
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.
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:
- 340 g canned tuna in its own juice, drain the liquid first
- 4 large pieces lightly toasted rye bread
- 8 thin slices Danish Havarti cheese
- 6 tablespoons mayonnaise
- 1/4 cup finely chopped celery
- 2 green onions, finely chopped
- 2 tbsp finely chopped parsley
- 2 tablespoons apple cider vinegar
- Coarse salt and freshly ground pepper
- 1 tbsp. mustard seeds
- 1 tbsp. peeled and chopped fresh horseradish or table horseradish
- 2 tomatoes, cut into 8 discs
- Pickled cucumbers for serving (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 240 degrees Celsius (450 degrees Fahrenheit). Bake on the top rack. In a large bowl, combine 4 tablespoons of mayonnaise, tuna, celery, onion, parsley, and apple cider vinegar. Mix well. Season with salt and pepper.
- In a small bowl, combine the remaining 2 tablespoons mayonnaise, mustard seeds, and horseradish. Spread the mixture on the bread and place it on a baking sheet.
Spread the tuna mixture evenly on top. Top with 1 slice of Havarti cheese, making sure to cover the tuna completely. - Season the tomato slices with salt and place 2 on each sandwich, topping with another slice of cheese. Bake for 5-7 minutes, until the cheese is melted. Serve the sandwiches with pickles.
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