French Toasted Tuna Sandwiches

This is one of those recipes that sounds odd until you take the first bite. Tuna salad sandwiches dipped in a sweetened egg-milk batter (yes, with vanilla) and griddled like French toast until golden brown on both sides. The warm, slightly sweet crust against the cool, savory tuna filling is a combination that just works.

The vanilla in the egg dip is the move that bridges sweet and savory. It’s barely there, half a teaspoon for the whole batch, but it adds a warmth to the batter that complements the dill relish and onion in the tuna without making it taste like breakfast.

Use slightly dry bread, not fresh and soft. Dry bread absorbs the egg mixture without falling apart in your hands. Fresh bread gets soggy and tears when you try to flip it on the griddle. Day-old sandwich bread is ideal.

Dip quickly on each side. You want a coating, not a soak. The sandwich should hold together on the griddle and develop a crisp, golden shell in three to four minutes per side. Too much egg mixture and the center stays wet while the outside burns.

Pro Tips

• Drain the tuna well. Excess liquid makes the filling watery and soaks through the bread before griddling
• Press the sandwich edges together lightly before dipping to help them seal. This keeps the filling from oozing out
• Use medium heat on the griddle. Too high and the egg coating browns before the inside warms through
• Serve immediately. These lose their crunch fast

Variations

• Add a slice of American or Swiss cheese inside each sandwich before dipping for a melty center
• Use canned salmon instead of tuna for a richer filling
• Skip the vanilla in the egg dip and add a pinch of garlic powder for a more savory version