Baked Tuna and Cheese Sandwiches

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the eggs in a small saucepan, cover with cold water, and bring to a rolling boil over high heat.

   Ca. 8 min.

2. 2

   Once boiling, immediately remove the pot from the heat, cover with a lid, and let it stand for 12 minutes to hard-boil.

   Ca. 12 min.

   Kokkens note: Setting a timer ensures the eggs are perfectly cooked without a green ring around the yolk.

3. 3

   While the eggs are cooking, preheat your oven to 175°C (350°F).

   Ca. 5 min.

4. 4

   Drain the hot water from the eggs and run them under cold water until they are cool enough to handle, then peel and roughly chop them.

   Ca. 5 min.

   Kokkens note: Cooling the eggs quickly not only stops the cooking process but also makes them easier to peel.

5. 5

   In a medium bowl, combine the drained tuna, chopped eggs, shredded cheddar cheese, diced celery, and minced onion.

   Ca. 3 min.

6. 6

   Add the mayonnaise, salt, and pepper, then stir with a fork until all ingredients are evenly mixed.

   Ca. 1 min.

   Kokkens note: Avoid over-mixing to keep some texture from the tuna and eggs.

7. 7

   Cut the hamburger buns in half and divide the tuna filling evenly among the four bottom halves.

   Ca. 2 min.

8. 8

   Place the top halves on the buns to form the sandwiches.

   Ca. 1 min.

9. 9

   Wrap each sandwich tightly in a piece of aluminum foil.

   Ca. 2 min.

   Kokkens note: A tight wrap is key to steaming the bun and melting the cheese evenly.

10. 10

    Place the wrapped sandwiches on a baking sheet and bake for 25-30 minutes.

    Ca. 30 min.

    Kokkens note: The sandwiches are done when they are hot all the way through and the cheese is fully melted.

11. 11

    Carefully unwrap the hot sandwiches and serve immediately.

    Ca. 1 min.

    Kokkens note: Be cautious of hot steam when unwrapping the foil.