Ingredients

The following ingredients have 3 Servings
  • 1 - round loaf King's Hawaiian bread, sliced to desired thickness
  • 8 slice(s) deli American or cheddar cheese
  • 1 large tomato, sliced
  • - butter
  • TUNA SALAD
  • 2 can(s) tuna, drained (6 oz each)
  • 1 small stalk celery, chopped
  • 1/2 small onion, chopped
  • 1/2 cup(s) mayonnaise or salad dressing, your choice
  • 1 teaspoon(s) fresh lemon juice, optional
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 teaspoon(s) dill weed
  • 1/4 cup(s) finely grated carrot, optional
  • 1 tablespoon(s) finely chopped green pepper, optional
  • - sometimes I add a little crushed pineapple too (a few spoonfuls) if I have any on hand. Blends beautifully with the bread. Just decrease the mayo by a few spoonfuls. If using, omit fresh lemon juice.

Instruction

  • Place all of the tuna salad ingredients in a medium bowl.
  • Mix and set aside. (Can be made up ahead for flavors to blend.)
  • Slice round loaf of King's Hawaiian Bread to desired thickness. (Enough filling to make 2 large sandwiches or 4 small.)
  • Assemble the sandwich. Layer as follows: Take one piece of bread and place a slice of cheese on top.
  • Next, the sliced tomato.
  • Then the tuna salad.
  • Top the tuna with another slice of cheese.
  • Then top with the second slice of bread. Butter both sides of bread generously.
  • Place in a skillet on medium heat.
  • Grill (fry) until golden brown.
  • Serve with sweet potato fries or chips and pickle slices.
  • (Use any leftover sliced, round sweet Hawaiian bread to make the best french toast you've ever had the next morning!)