Sandwich..for kids school pack!

 

 Ingredients

For tomato sandwich:
4 slices sandwich bread
4 tablespoon unsalted butter, softened
4 teaspoons Mayonnaise
Salt and pepper
1 tomato

For tuna sandwich:
4 slices sandwich bread
1 tablespoon unsalted butter, softened
2 oz tuna, canned
1 teaspoon red onion, chopped
1 tablespoon mayonnaise
Salt and pepper

For peanut butter jelly sandwich: 2 tablespoons jelly or jam of your choice
4 slices sandwich bread
2 tablespoons peanut butter

Directions

First, spread softened butter evenly on all slices of bread for tomato and tuna sandwiches. It will prevent the bread from getting soggy.

For tomato sandwiches, spread mayonnaise on both sides of buttered bread. And season with salt and pepper on one side. And slice a tomato. I will not add liquidy tomato seeds today. Arrange tomato on top to cover the surface. And top with another slice of bread.

For tuna sandwiches, add 2 oz of tuna in a bowl and 1 tablespoon of mayonnaise, and 1 tablespoon of red onion, finely chopped. Red onion is mild and sweet. It’s better for salads and sandwiches than white and yellow onions. And stir until combined. Then season with salt and pepper. Spread the tuna mixture on a slice of buttered sandwich bread. It’s also good with a lettuce leaf. Then cover with another slice of bread.

For peanut butter and jelly, spread peanut butter on all slices of bread. Peanut butter will seal the bread like butter. And I like thin layers of both peanut butter and jelly. Not more than 1 tablespoon for each. And then spread your choice of fruit jelly or jam over it. Today I am using 3-fruit marmalade. And top with another slice of bread.  
(Adapted from Eugenie kitchen)