(by Coral Rae)
2 cans Spring Water TUNO, drained
1/2 c. plant-based mayonnaise (such as Hellman’s Vegan Dressing & Spread)
3 T. sweet relish
1 t. mustard
1 t. sugar
salt and pepper to taste
8 slices bread of choice vegan cheese (such as Miyoko's Creamery Cashew Milk Mozzarella)
lettuce, tomato, or desired sandwich add-ons
Mix TUNO, mayo, relish, mustard, sugar, salt and pepper.
Mound mixture on 4 slices of bread and top each with cheese. Place open sandwiches and remaining bread in toaster oven, until cheese melts and bread is toasted.
Add toppings and close sandwiches with toasted bread.
Makes 4 sandwiches.
(Read A Lobster Tale, the story that accompanies this recipe.)