I am lover of sandwiches period but nothing makes me happier than a Tuna Melt and Egg Salad Sandwich.
I decided to combine both of my favorite sandwiches and turn them into one big ole’ bite of pure food goodness.
When I was a kid my mama always made tuna salad and she would often add cooked baby pasta to the tuna salad and we would eat that with some good buttered crackers and I would be in food heaven!
Sometimes my mama added eggs and sometimes she didn’t so that’s up to you.
Yes, it’s not just about food but I require happiness when I am eating!
Put your oven on broil and cut your croissants in half and top with cheese and broil until the cheese melts.
Add your peeled and chopped eggs and mix well.
If you decide to chill the tuna salad then wait to melt the cheese on the croissants until you’re ready to serve.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
8 packages of tuna or 4 (5) ounce cans, drained
4 eggs, boiled, peeled
6 large croissants
12 slices sharp cheddar cheese
6 heaping tablespoons mayonnaise
1/4 cup green onions, chopped
1/4 cup red onions, chopped fine
1/4 cup relish
1/2 teaspoon creole seasonings
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
lettuce and tomato if desired.
Preheat oven to broil.
Add eggs to a pot, cover with water, bring to boil, cover with a lid, turn off fire, and allow eggs to sit covered for about 15 minutes while you prepare the remaining ingredients.
Slice croissants in half and place two slices of cheese on the bottom of each croissant, place on a cookie sheet and broil for about 4 minutes are until cheese melts.
Mix all remaining ingredients into a large bowl, peel eggs and chop them, add to bowl.
Mix well, add more mayo if desired. You can chill the salad or top croissants with the salad immediately.
Add lettuce and tomato on top of tuna if using.