Tuna salad and egg salad come together in this next-level sandwich that gets topped off with crispy bacon, juicy tomatoes, and melty Swiss cheese.
2 (5 oz) cans white albacore tuna in water, drained
3/4 cup mayonnaise
1/2 tsp Tabasco sauce
1/2 tsp Old Bay seasoning
2 hard-boiled eggs, coarsely chopped
4 English muffins, split and lightly toasted
8 slices cooked bacon
3 plum tomatoes, thinly sliced
1 cup shredded Swiss cheese
Preheat oven to 325°F. In a large bowl, combine the tuna, mayonnaise, Tabasco, and Old Bay. Fold in the eggs until well combined. Season with salt and pepper to taste.
Divide tuna mixture among the English muffin halves and arrange on a baking sheet. Break each slice of bacon into 2 pieces. Place 2 pieces bacon on each English muffin on top of tuna. Top with the tomato slices. Divide the cheese among English muffins.
Bake 10–12 min., until cheese is melted. Season with pepper. Serve warm.