Freeze Ahead Tuna Sandwiches

Tuna sandwiches

Tingting Wu / Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Yield: 4 sandwiches
Nutrition Facts (per serving)
384 Calories
23g Fat
29g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 384
% Daily Value*
Total Fat 23g 29%
Saturated Fat 10g 48%
Cholesterol 55mg 18%
Sodium 526mg 23%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 16g
Vitamin C 2mg 8%
Calcium 107mg 8%
Iron 2mg 14%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wonderful recipe uses cream cheese and whipped salad dressing instead of mayonnaise so the filling freezes and stays creamy. The flavor and texture are wonderful.

You can also form and make these sandwiches to eat immediately. These sandwiches are perfect to make in the summer for school lunch boxes in the fall.

You can make these sandwiches with canned salmon if you prefer, or use canned chicken or shredded cooked chicken. This is a nice, variable, reliable recipe.

"Everything Meals for a Month" Linda Larsen

Ingredients

  • 3 ounces cream cheese, softened

  • 2 tablespoons Miracle Whip whipped salad dressing

  • 1 (6-ounce) can tuna, chunky, drained

  • 1/4 cup chopped shallot

  • 1/4 cup shredded carrot

  • 1 tablespoon lemon juice

  • 2 tablespoons unsalted butter, softened

  • 8 slices bread, whole wheat, or large sandwich buns

Steps to Make It

  1. In a medium bowl, combine the cream cheese and whipped salad dressing and beat until smooth. Stir in the drained tuna, onions, carrot, and lemon juice and blend well to combine. At this point, you can refrigerate this mixture up to three days before you make the sandwiches.

  2. Spread the softened butter thinly on each slice of the bread and spread the tuna filling on half of the slices. Put the bread slices together to make sandwiches.

  3. Wrap the sandwiches in freezer wrap and place in a gallon freezer bag. Label the sandwiches with the recipe name and the date you made them and freeze.

  4. To thaw, let the sandwiches thaw overnight in the refrigerator, or add to brown bag lunches (use an insulated lunch box only please!) in the morning and let the sandwiches thaw until lunchtime. Make sure that the sandwiches are eaten within 2 hours of being completely thawed.