There can be quite a bit of fuss over the best type of bread to use in a classic tuna sandwich. A deli-style sandwich might use soft rye bread. Some toast and some do not. However, for a basic tuna mayonnaise sandwich, I favour soft, untoasted sliced white bread. The softness with the tender filling makes a very contained, easy to eat and digestible sandwich – perfect for picnics. This version however, is a bit more deli style and uses toasted sourdough. Best eaten at the table and served on a plate, with plenty of napkins handy.
I’ve used crème fraĂ®che in this recipe because the dill, and especially the sweetcorn, make the tuna mix quite sweet. Generous amounts of lemon and seasoning will balance the flavours. I also tend to butter the insides of my sandwich bread – especially with wet filling that include mayonnaise. I find it help creates a barrier to the bread and will help avoid soggyness if the sandwiches are made in advance.
Method
In a bowl mix the tuna, sweetcorn, celery, pickle, creme fraiche and mayonnaise with a fork. Add plenty of lemon and season with salt and pepper. Toast the bread and build the sandwiches layering lettuce, tuna mix and sprinkled chives. Serve with crisps.