Sandwich fillings

lisa26_2

one of my favourite sandwiches is chicken, salsa (often home made) or deseeded tomatoes, guacamole (homemade) and iceberg lettuce. I like it best in a pitta, also good with some added bacon.

I also love cheese and salad with loads of onions and salad cream, best with cheap orange cheese of some sort and in a HUGE soft white roll.

Blt too.

I could go on and on, I LOVE sandwiches!!!

Dreaming_debtfree_dreams

aycor wrote: »

I love peanut butter and cucumber a friend likes raw onion

Yay! I'm not the only peanut butter fiend!

I like peanut butter with grated carrot and spinach in tortilla wraps, yummy!

squeakysue

My 6 year old loves tuna wraps in her lunch box and I normally buy the pot of tuna sweetcorn filler from the supermarket. Every time I make it myself it just doesn't taste the same as this ( I prefer the shop bought myself) does anyone know how to make tinned tuna taste as nice?

AlwaysAllie

Have a look at the ingredients on the bought one and see if there's anything that is easy to source and that your'e missing - there'll also be loads of long unpronounceable ingredients too!

Otherwise it's trial and error!

AA

toddles*

do you use low fat mayo? they will use full fat. might be the answer

Fruball

Just tuna, mayo, splash of ketchup, lemon juice, s&p or try salad cream.

You will get used to your own version - those pots are expensive for what you get - keep experimenting til you get a taste you like

Linda32

Oh yes, deffinetly keep trying, those tubs of mix are really expensive.

Try good mayo, not the light version and maybe up a brand of tuna.

Oh and thankyou, you've given me an idea for OH's sandwiches for next week :beer:

squeakysue

Ah yes we use lite Mayo I never thought of using full fat. Thanks for all the replies, I'll be doing some experimenting then

nunnygirl

You can get tuna in springwater (or you used to be able to) so this is not as salty; may be a better option?

bigsmoke

I just had a quick look at one and was surprised to find that it's almost evenly split tuna/mayo/sweetcorn (thirty something % of each). the other ingredients are spirit vinegar and black pepper

it says that the tuna is in brine and the vinegar contains dijon mustard - perhaps adding a tiny bit of that might make the difference?

(to be honest, I still can't believe that there's as much mayo as there is tuna!)

Those tuna fillers always seem to have been quite heavily mixed as well I find, so that it's almost a paste rather than having 'chunks' of tuna in - you could try giving it a good beat with a fork before you add the sweetcorn?

hth