Bill Clintons Tuna Salad Sandwich Food

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BILL CLINTON'S TUNA SALAD SANDWICH



Bill Clinton's Tuna Salad Sandwich image

A good, filling sandwich that's good to eat before you go to vote! Adapted from CD Kitchens and tweaked just a leetle bit!

Provided by Sharon123

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1 teaspoon yellow mustard
1 (6 1/2 ounce) can tuna, drained
1 -2 tablespoon mayonnaise
1 hard-boiled egg, chopped
1/2 teaspoon salt
1 teaspoon onion, finely chopped
4 slices whole wheat bread
1 tablespoon celery, finely chopped
1 tomatoes, sliced thinly
1 teaspoon sweet pickle relish (or dill)
2 lettuce leaves
1 teaspoon Dijon mustard

Steps:

  • In a medium bowl place tuna, egg, onion, celery, pickle relish, both mustards, mayonnaise and salt.
  • Mix all ingredients well.
  • Spread tuna mixture on 2 of the bread slices.
  • Cover with tomato slices and lettuce.
  • Top with remaining bread slices. Enjoy!

Nutrition Facts : Calories 468.7, Fat 18.3, SaturatedFat 3.2, Cholesterol 130.2, Sodium 2881.7, Carbohydrate 38.2, Fiber 10.4, Sugar 8, Protein 40.1

CHICKEN ENCHILADAS, BILL CLINTON'S FAVORITE RECIPE



Chicken Enchiladas, Bill Clinton's Favorite Recipe image

This recipe was published in our local newspaper several years ago when Clinton was President. Its supposed to be a dish he loved to make. This paper publishes a lot of famous person's recipes, but this is one of the few I saved because my family likes it a lot. Its too rich for everyday but great for holidays and special...

Provided by Kathie Carr

Categories     Tacos & Burritos

Time 1h10m

Number Of Ingredients 13

2 Tbsp vegetable oil
1/2 tsp oregano
2 can(s) green chilis
3 c cooked chicken meat, shredded
1 can(s) chopped tomatoes (about 28ounces)
2 c shredded cheddar cheddar
2 c onion, chopped
1/3 c vegetable oil
2 tsp salt (i use less)
15 corn tortillas
2 clove minced garlic
2 c sour cream
chopped fresh parsley and/or additional sour cream for garnish

Steps:

  • 1. CHILI SAUCE: Preheat 2 T vegetable oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. CHICKEN FILLING: Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil.
  • 2. ENCHILADAS: Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side,seam side down, in a 9 by 13 inch baking dish. Pour chili sauce over enchiladas. Bake at 275 degrees until heated through about 20 minutes. Remove from oven and garnish with chopped fresh parsley and/ or additional sour cream.

TUNA SALAD SANDWICHES



Tuna Salad Sandwiches image

For many people, those days when you had a tuna salad sandwich for lunch are still some of the happiest childhood memories. Bring back those days with a simple lunch that satisfies your nostalgic cravings for a simple, homemade sandwich.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 8

2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

Steps:

  • In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
  • Spread tuna mixture on 4 bread slices. Top with remaining bread slices.

Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 870 mg, Sugar 4 g, TransFat 0 g

TUNA SALAD SANDWICHES



Tuna Salad Sandwiches image

Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.

Provided by Naz Deravian

Categories     lunch, sandwiches, main course

Time 5m

Yield 4 to 6 sandwiches

Number Of Ingredients 13

2 (5-ounce) cans tuna in water
1/4 cup plus 2 tablespoons mayonnaise
1/2 cup finely chopped sour dill pickles (from 2 small)
1 large celery stalk, finely chopped
1 green onion, finely chopped
1/4 cup finely chopped fresh dill or 1 tablespoon dried dill
1/2 cup fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon finely ground black pepper
4 ciabatta sandwich rolls, split and lightly toasted
Potato chips, for serving

Steps:

  • Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
  • Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.

CLASSIC TUNA SALAD SANDWICH



Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

  • In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

BILL CLINTON'S CHICKEN ENCHILADAS



Bill Clinton's Chicken Enchiladas image

Make and share this Bill Clinton's Chicken Enchiladas recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons cooking oil
2 (4 ounce) cans green chilies
1 garlic clove, minced
1 (28 ounce) can tomatoes
2 cups onions, chopped
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked chicken, shredded
2 cups sour cream
2 cups cheddar cheese, grated
1/3 cup cooking oil
15 corn tortillas

Steps:

  • Preheat 2 tablespoons oil in skillet.
  • Remove seeds from chilies, if desired.
  • Chop chilies, then sauté with minced garlic in oil.
  • Drain and break up tomatoes, reserving 1/2 cup liquid.
  • Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid.
  • Simmer, uncovered until thick, about 30 minutes.
  • Remove sauce from skillet and set aside.
  • Combine chicken with sour cream, cheese and remaining salt.
  • Heat 1/3 cup oil.
  • Dip tortillas in oil until they become limp.
  • Drain well on paper towels.
  • Fill tortillas with chicken mixture.
  • Roll up.
  • Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
  • Pour chili sauce over enchiladas.
  • Bake at 250 degrees F until heated through about 20 minutes.

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