This week the Unbreaded team went to the 55th Annual NASFT Fancy Food Show in New York.  Producers and purveyors of great foods from every corner of the globe came together to showcase their products: charcuterie, olives, vinegars, spices, cheeses, sauces, spreads, condiments, chips, crisps, crackers, pastas, breads, coffees, teas, juices, beers, wines, waters, jams, honeys, candies, pastries, gelati, and chocolates.  And after sampling a few of the world’s very best cured meats, artisinal cheeses, gourmet olives, rustic breads and herb-infused oils, we found ourselves really craving a muffuletta sandwich.

For more about the Fancy Food Show, check out what people are saying on Twitter.

Pictured here are chopped peppadew peppers and gherkins (with fresh celery, of course,) but there are dozens of combinations that can turn the standard tuna salad into something unique and flavorful.  Banana peppers and green olives; black olives with red chiles; dill pickles and spicy olives; trying out the different products on the olive bar is half the fun.

Another tip:  Use a little less mayonnaise and add some dijon mustard.  You’ll get the same creamy consistency, but with more flavor and less fat.

Ingredients:
2 cans, chunk light tuna
1-2 ribs celery
1/4 cup peppadew peppers
1/4 cup gherkin pickles
1/2 tsp mustard seeds
1 tsp dijon mustard
1 tbsp mayonnaise
Seeded rye bread
Sliced jarlsberg light cheese
salt & pepper to taste
1 tomato

Directions:
Finely dice celery, peppers and pickles.  Combine with dijon, mayo and mustard seeds.  Toast both slices of bread.  Add tuna salad, 1-2 slices of tomato and 2 slices of cheese.  Place in toaster oven at 400 until cheese melts.  Attach top bread and enjoy.