Mmmmm…Sidecar makes an awesome “Sidecar Club” that has gruyere, thin sliced granny smith apples, turkey breast, bacon and red onions on sourdough. That sandwich is EFFIN’ AWESOME!
I like to melt the cheese on the bread first and then plop the tuna on top so it stays cold. I don’t like seeing the mayo get heated it gets that ewwey clear gelatinous look.
OK, half my last post got cut off, but at least you got the gist Snappy. Generally like ’em, but I’m off ’em for a while. Maybe just grilled cheddar or gruyere next time.
You guys ever had a frito pie from the Cowgirl Hall of Fame? Now, that’s a whisky tango treat! Good stuff.
No cheese on tuna. That’s as tacky as a garden floor formal dining room.
Where are the Italians when you need them. You never grate parmesan on a fish or seafood past. Same goes for “college cafeteria” tuna melts. Yuck.
Oh, Snapster, how I love Fritos!
The only thing I like in my tuna sandwich is some Fritos. That way you can get the full on ‘stank breath’ effect 🙂
“plop the tuna”
does NOT sound appetizing.
tuna melts are great. but they’re usually hugh so it takes some effort to power it down
Mmmmm…Sidecar makes an awesome “Sidecar Club” that has gruyere, thin sliced granny smith apples, turkey breast, bacon and red onions on sourdough. That sandwich is EFFIN’ AWESOME!
Snappy it’s so good!
I like to melt the cheese on the bread first and then plop the tuna on top so it stays cold. I don’t like seeing the mayo get heated it gets that ewwey clear gelatinous look.
OK, half my last post got cut off, but at least you got the gist Snappy. Generally like ’em, but I’m off ’em for a while. Maybe just grilled cheddar or gruyere next time.