Chef Kev: I was making some mayonnaise earlier this afternoon and I thought what's so good thing to make with that and I was figuring well, there's tuna salad sandwich. I happen to have some pink salmon. It's good start.
So, we're just clipping these up. Strain out the juice, the olive oil. Yeah, the kitty wants to have some. Yeah, alright kitty. That should keep her happy. Take out the spine, it can have a sort of little bit of gritty touch to it. One cup of our prepared mayonnaise. One of the things I want to put in there is some diced pickles, so let's get our pickles. I am going to add some finely chopped parsley. Not too much, just a little bit of flavor in there. I am now going to use some capers, good fine textured tang. Some celery.
One diced tomato, this is for color. Take off bits off. That was messy that goes over to the trash bin. We just stir this so see what it looks like. Yummy! Wheat rolls, submarine rolls, and I am going to slice through the middle like that. Now what I am going to do is I am going to actually remove some of the bread that's inside, there is going to be some more space. The classic Italian sandwich shot technique which is used soften butter, spread it on and this makes a little raincoat. It's that basically stopped too much of any of the liquid, any of the moisture in the mix. I am soaking into the bread making a kind of machine. Cheddar cheese, couple of slices on the bottom of each sandwich just for a little bit of that -- well I love it, may I ask a question about the same, because it's little bit more substance. A handy cheese slicer, isn't it? It's really good and then we are going to apply our mixture to this.
Great big portions. Kitty, you would go outside. Alright, I'll let you out, one second. That’s good big old palm in there. It's not like you are trying to make money in daily here you are making this for friends and family, so be generous. I am a big fan of pepper. Then on top of this, we are going to add the tomatoes, sliced tomatoes, a couple of slices of lettuce with the backbone in for the crunch. Alright, add salt, so just a sprinkle on around.
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