Friday Night Sandwiches

A few years ago, I was talking to Mom and said something about fixing those wonderful sandwiches you used to make for us with tuna instead of crabmeat.  I was in the car and she was at her house.  What?  I don't remember those. Sure you do.  They're in the I Hate to Cook Book.  No, I don't remember those.  She finally went to get her copy of the cookbook.  Nope, no crabmeat sandwiches.  You must be mistaken.  I was REALLY certain so I hunted when I got home.  Turns out they're called Friday Night Sandwiches and there's no entry for crabmeat sandwiches.  Go figure.  At least I knew I wasn't losing my mind - as it relates to sandwiches at least :-)  And we had a great laugh when I told her.  Just like now, crabmeat was an indulgence when growing up.  So, Mom swapped out the crabmeat for tuna and we were just as happy.  That's the way I normally make these sandwiches.  Except, last week I had half a can of crabmeat left from another meal and they sounded really good.  So, I made them with crabmeat.  YUM!

The original recipe calls for topping the sandwich with bacon and cheddar cheese.  Proscuitto works just as well and is LOTS less calories...  And, just about any kind of cheese will work.  I love pepper jack or swiss in lieu of the cheddar. 

Friday Night Sandwiches
Serves 2 generously

Ingredients:

2 cans tuna (either two water packed or one water packed and one oil packed)
OR 8 oz crabmeat
4 oz can mushroom stems and pieces, drained
2 ribs celery, diced
1 t lemon juice
1 t caraway seeds
mayonnaise
2 slices whole wheat bread
cheese, sliced thinly
bacon, cooked and drained or proscuitto

Toast the bread.

Mix the tuna or crabmeat,

celery,

mushrooms,

lemon juice and caraway seeds. 

Add enough mayonnaise to moisten.  Top the toasted bread with the salad.  Then, lay the bacon or proscuitto on top. 

Top that with the cheese. 

Broil until the cheese is melted and bubbly. 

Adapted from the I Hate to Cook Book