AoM Month of Sandwiches Day #21: Tuna Bacon Cheddar

by Jeremy Anderberg on April 29, 2013 · 17 comments

in Cooking, Food & Drink, Travel & Leisure


Welcome to Day #21 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: Tuna Bacon Cheddar by Patrick

We received quite a few sandwich submissions featuring seafood, so of course, we had to try one before the month of sandwiches comes to an end. I’m a believer that the best sandwiches have bacon, so this was a fairly easy choice. I’ve also never had a tuna salad sandwich before even though I love a good tuna casserole. Here’s to trying new things! Will it become a favorite or have me wanting to keep the tuna in the sea?



  • Hoagie roll
  • Celery
  • Mayo
  • Tuna (I used two 5 oz cans)
  • Bacon (Patrick specifies to do exactly 4 slices)
  • Cheddar cheese (I used Vermont white cheddar)

Step 1: Chop Celery


I used a single stalk/rib of the head, and it was the perfect amount.

Step 2: Fry Bacon


Patrick said to get it nice and crispy. Also, who doesn't love another picture of bacon?

Patrick said to get it nice and crispy. Also, who doesn’t love another picture of bacon?

Step 3: Start the Tuna Salad

I was going to use just a single 5 oz can of tuna, but it didn't look like it would be enough, so I threw in another can. Good thing I bought two!

I threw two cans of tuna into a mixing bowl. I was going to use just a single can, but it didn’t look like it would be enough, so I threw in another. Good thing I bought two!

Step 4: Mix in Mayo

Mix in mayo. There wasn't a specified amount, but I went with about 5 tablespoons, and it was perfect.

Mix in mayo. There wasn’t a specified amount, but I went with about 5 tablespoons, and it was perfect.

Step 5: Mix in Celery


Step 6: Mix in One Slice of Bacon

Chop up one slice of bacon and throw it into the mix.

Chop up one slice of bacon and throw it into the mix.

Step 7: Toast Roll

I threw it under the broiler for a few minutes. Perfecto.

I threw it under the broiler for a few minutes. Perfecto.

Step 8: Begin Assembling with Tuna Salad

I didn't use all of it, but one can definitely would not have been enough.

I didn’t use all of it, but one 5 oz can definitely would not have been enough.

Step 9: Add Layer of Cheese


Step 10: Add Remaining Slices of Bacon

IMG_1055Finished Product


Taster’s Notes


Wow. This ended up easily being one of my favorite sandwiches of the month. The flavors combined perfectly, as did the textures. I don’t even know what else to say about this sandwich; it was darn near perfect. The only flaw was its messiness, but that was my own fault for not draining the tuna quite well enough. It was my first go with tuna salad, and my only fear is that grocery store or restaurant versions just won’t live up to this fine creation. What a sandwich, Patrick. Thank you!


{ 17 comments… read them below or add one }

1 Matt Frye April 29, 2013 at 1:24 pm

Bacon inside and out. Well played, sir.

2 Adrienne April 29, 2013 at 1:59 pm

Tuna, cheese, and bacon! A winning combination…


3 Lance April 29, 2013 at 2:09 pm

Can’t go wrong with adding bacon to something (anything/everything including donuts!).

4 Billy April 29, 2013 at 3:21 pm

I love me a tuna salad sandwich. I mix a can of tuna (well drained) with mayo, a touch of garlic salt, and lemon pepper, or just pepper and some lemon juice since lemon goes well with any fish.

This may be just me, but it almost looks like you added a little too much mayo, although I guess it comes down to personal preferene at the end of the day.

5 Jeff D April 29, 2013 at 3:45 pm

Add a couple slices of tomato and thank me later.

6 Scott W. April 29, 2013 at 5:17 pm

Can we get another obligatory shot of the bacon?

7 jsallison April 29, 2013 at 9:26 pm

I’mna thinking cube up some cheese of choice and mix in with peas and a good dollop of drained dill relish. Just a variation on a theme.

8 jack April 30, 2013 at 7:43 am

This has been my favorite sandwich as long as I can remember. I recommend a little bit of lettuce, tomatoes, and onion. Don’t use a lot or else it will get too busy. But just the tuna + cheese + bacon is good too; sometimes you just want the basics.

Add an orange soda, chips, and a pickle and you’ve got the world’s greatest lunch!

Also, when you buy canned tuna, you should try solid white albacore (preferably from the west coast where mercury levels are acceptable). It’s noticeably superior to regular tuna.

9 Andrew April 30, 2013 at 8:30 am

I made this last night. When I told my girlfriend what I was making she asked me if I had found the recipe on some sort of “man blog”. ಠ_ಠ Regardless, it was delicious.

10 Samuel Warren April 30, 2013 at 8:45 am

Wait, Tuna salad without Relish? Isn’t that some sort of sacrilege or something?

11 Adam April 30, 2013 at 2:18 pm

Looks like a slice of tomato would be perfect. Will definitely add bacon to my next tuna salad sandwich.

12 Patrick April 30, 2013 at 8:49 pm

Thank You!

13 JeffC April 30, 2013 at 9:12 pm

Spot-on suspicion about the need to drain the tuna. Using tuna packed in spring water instead of oil is also helpful: it lets you add mayo without a greasy result. This one looks delicious— I’d be tempted to let it sit open-faced under the broiler for a bit.

14 Topher May 1, 2013 at 10:41 am

A little diced onion definitely enhances the tuna salad, if you’re into that type of thing.

15 Justin May 2, 2013 at 1:36 am

Sounds great! I’ll have to give this one a shot!

16 Jordan May 3, 2013 at 9:14 am

I could go for one of these right now.

17 Brad May 11, 2013 at 10:35 am

It looks great! Makes my mouth water just thinking about it. A tomato would be great, but down here in South Louisiana, we always add a chopped up hard boiled egg to the tuna and mayo. We also call it a po-boy instead of a hogie by using french bread.

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