Tuna with Cream Cheese Spread & Sandwiches (Bocaditos de Atún)

I think when people hear tuna sandwich they tend to think of the typical tuna with mayonnaise version, which I happen to really like. However, while growing up, I was exposed to a different kind of tuna sandwich that is equally delicious, despite the odd ingredients that go into the tuna mix. Instead, this recipe combines tuna, cream cheese, ketchup, and green olives. Yes, I just said ketchup and green olives with tuna.  I was always excited when I got home from school and saw my mother made tuna with cream cheese because I love these sandwiches! The ingredients complement one another well. The addition of the green olives and ketchup add a bit of saltiness, tanginess, and sweetness to the sandwiches that perfectly contrasts with the tuna and cream cheese! Furthermore, this tuna mixture also complements whatever bread you use, so the flavor of the wheat, multigrain or bread you use will come through.  I absolutely recommend giving this recipe a try because the amazing flavor of these sandwiches will surprise you and will make you want to go back for more! So, have fun giving this recipe a try and enjoy!

Tuna with Cream Cheese (Bocaditos de Atún) Recipe 

INGREDIENTS:

• 5 oz can of tuna in water
• 8 oz package of cream cheese
• Half of a 5.75 oz jar of green olives, strained any liquid
• 2 tablespoons of ketchup
• 1 loaf of wheat, white, or multigrain bread

TOOLS NEEDED:

• A medium size bowl
• A large flat plate
• A cutting board, knife, fork, and spoon.

VIDEO DEMONSTRATION / INSTRUCTIONS
 

                                                                  

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Open the can of tuna and drain out the water. Now, place the tuna in a bowl and use a fork to flake the tuna until very refined, finely shredded. Set aside.
2. Put the cream cheese on a large flat plate. Then use a fork to smash the cream cheese and fold over and continue to smoosh it around until it reaches a very smooth consistency. Next, use the fork to flatten out the cream cheese on the plate (Note: Take the cream cheese out of the refrigerator so it can soften a bit at room temperature.  That will make it easier to work with and smooth out).
3. Now, add the tuna to the cream cheese and mix thoroughly until it reaches a very smooth and creamy consistency. Continue to mix until you don’t see any white streaks of cream cheese.
4. Next, add the ketchup and mix thoroughly so that there are no red streaks of ketchup and the mixture is all the same color.
5. On a cutting board, take each green olive and slice into three rings. Then, add the green olives to the tuna-cream cheese mixture and use a spoon to gently, fold the olives into the mixture until evenly distributed. Now the mixture is done, and you can begin to make the sandwiches.
6. Take two pieces of bread and use a knife or spoon to spread 2 to 2 ½ tablespoons of the tuna mix on the bread about ¹/₈ of an inch thick (or more if you want the sandwiches filled more).
7. Then cut the bread in ½ and serve. If you want, you can also cut off the crust, cut the sandwiches in half, and serve (Note: If you set up a bunch of sandwiches to serve, be sure to put in an airtight container or place damp paper towels over the sandwiches to prevent the bread from drying out).

Chicken Salad Sandwich

 

One great way to use leftover chicken or turkey is to make chicken/turkey salad, which could be eaten as a sandwich, with crackers, lettuce, and more! This chicken salad recipe also incorporates apples and napa cabbage to provide a bit of crunch and sweetness! The recipe also uses Greek yogurt dressing instead of mayo to lower the caloric value, without the loss of the creamy texture mayo provides. However, mayo can still be used if that is what you prefer. As a sandwich, it can be topped with spinach, lettuce, cabbage, tomato, onion and so on to create a light, but satisfying meal. So have fun giving this simple recipe a try, get creative, and enjoy!  

Chicken Salad Sandwich Recipe 

INGREDIENTS:

• 1 ½ cups of chicken or turkey, finely chopped
• 1 apple, chopped
• 5 tablespoons of dill Greek yogurt (or you can use mayonnaise)
• 1 ½ cups of spinach
• 2 large napa cabbage leaves (or you can use 1 ¼ cups of regular cabbage)
• Salt and pepper to taste
• Bread, your choice: rolls, French bread, white or wheat bread, etc.
• Optional toppings: tomato slices, onions, cucumbers, etc. (Get creative!)

TOOLS NEEDED:

• A large bowl, cutting board, spoon, and knife

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. First, collect and prepare the ingredients. Take the napa cabbage and separate the white from the leafy part. Then chop the white part into ¹/₈ inch sized cubes and cut the leafy part of the napa cabbage into ¹/₈ inch thick slices so that it is shredded. Now peel, core the apple, and chop into ¹/₈ inch cubes. Then finely chop the chicken or turkey.

(See the video recipe demonstration for a visual of how to chop the ingredients and how small the ingredients are chopped)

2. In a large bowl add the chopped chicken, white part of the napa cabbage, and apple, then mix thoroughly.
3. Next, add the Greek yogurt dressing (or mayonnaise) and mix thoroughly. Now add salt and pepper to taste. The chicken salad is done and can either be served with crackers or made into sandwiches.
4. To assemble the sandwich, use a 4 by 4 inch piece of bread or a napa cabbage or lettuce leaf.  First, put a few tablespoons (about 4) of the chicken salad mixture, then add some spinach leaves, the shredded leafy part of the napa cabbage and top with onions, tomatoes, cucumbers, or any other toppings. Then serve the sandwiches!

Note: The quantities for filling the sandwiches is up to you. This chicken salad recipe can make 3 very filled 4 by 4 inch sandwiches, so adjust how much chicken salad is made or how filled the sandwiches are based on how many people you need to feed.