It's National Cream Cheese Day! Whatcha Got? Here's Mine: 🌞

Last edited Fri Sep 26, 2025, 02:50 PM - Edit history (1)

(That's 1/3 of the sandwich)

CHILLED TUNA SUBMARINE SANDWICH W/ CREAM CHEESE

My recipe, been making for 40yrs, easy as can be, the flavor of the
fish with cream cheese will knock your socks off...esp. if
you've never had lox and bagels!

Ingredients

1 Baguette
5 cans x 5.5oz of Chunk Light Tuna
(find a lesser known brand that gives you your money's worth!)
1 medium Onion white or yellow
2 Tomatoes
10oz Mayonnaise (Really. It will take a lot!)
8oz Cream Cheese
1 pkg Alfalfa Sprouts
B&Gs Sandwich Toppers (Italian hot pepper relish)


Prep

Dice the onion
Slice the tomatoes
Bring the cream cheese to room temp for easier spreading
Drain the cans of tuna (It's really important to get every drop
of water out or the mayo will not mix properly.)

1. Mix the Tuna with the mayo adding more if needed, (the goal
here is to make it both moist moldable) Once mixed to your
satisfaction, fold in the onions. Mix well to break any unbroken dice.

2. Cover mixture and place in the freezer for 45 minutes to chill

3. Using a bread knife, open up one side of the baguette. If you're
careful, you can avoid separating the two halves.

4. Divide the softened cream cheese between the upper
and lower halves of the baguette.

5. Take the tuna mixture and using a fork, create a sub-length
hemispherical log (like a free-form meatloaf).

6. Using a fork, create a full-length thin channel top center of
the tuna and using a spoon spread a small amount of the peppers
down it's length.

7. Starting at one end lay the tomato slices on top of the tuna,
slightly overlapping each slice, adjust as necessary.

8. Finally spread out the whole package of sprouts on top of the tomatoes.

9. Gently fold over your now full sandwich and slice it in three (or four)


Mrs. JP and I would each demolish a third, and split the remaining
sandwich the next day...

Enjoy!