We sure had a fun filled weekend. We got to spend some time with my in-laws on a whale watching excursion Saturday at Balboa Island. I posted some pictures below of our day. It was awesome. Even though we didn’t see any whales, we got to see lots of dolphins and sea lions. They were so cute, the boys went nuts for it. My husband on the other hand was falling asleep, what a geek. Anyway, I totally recommend it for anyone coming to Newport Beach, it makes for a great afternoon.
Here’s a great sandwich I made last week for lunch that tastes like it’s right out of a restaurant. Crispy, buttery garlic toasted ciabatta bread smothered with swiss cheese, tasty tuna fish and fresh spinach leaves. So simple and oh so good! Give it a try for lunch this week, you’ll love it!
1 loaf Ciabatta, sliced in half longwise (I picked mine up at Trader Joes, it’s wonderful!)
4 Tablespoons soft butter
1 teaspoon Lawry’s Garlic Seasoning
2 Slices swiss cheese
2 Cans Albacore tuna, drained
1 Cup mayonnaise (or however much you prefer)
1 Tablespoon mustard
2 Tablespoons dill pickle juice
1/4 cup chopped up dill pickles
Pinch of kosher salt and fresh cracked black pepper
2 Cups baby spinach leaves, fresh
1. Preheat oven to 400 degrees F. Place ciabatta slices onto a baking sheet, cut side up. Butter both sides with butter then sprinkle with garlic salt. Top each slice of bread with swiss cheese then bake in the oven for 8-10 minutes or until cheese is melted and bread is crusted. Remove from oven.
2. In a large bowl, mix together the tuna, mayonnaise, mustard, pickle juice, pickles, salt and pepper. Top tuna onto bottom slice of bread, top with spinach leaves then top with other piece of ciabatta. Slice and eat!!
FOLLOW PICKY PALATE ON INSTAGRAM! Show me what recipes you're making from Picky Palate by using #pickypalate.