Join “Jayni’s Kitchen” this week for “Beyond PB&J: Making Sandwiches with Christina DiGiacomo.”

Host Jayni Carey and DiGiacomo will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Mediterranean Sandwich with Garlic Basil Butter

—-

1/4 cup (1/2 stick) butter, room temperature

1 large garlic clove, minced

2 tablespoons fresh basil, minced

1 10-by-8-inch focaccia loaf, or 2 zorba rolls, cut in half horizontally

2 tablespoons extra-virgin olive oil

4 romaine lettuce leaves, rinsed and drained

4 Roma (Italian) tomatoes, sliced

4 slices fresh mozzarella cheese

12 thin cucumber slices

1 small red onion, thinly sliced

1 cup feta cheese crumbles

Smash together the butter and garlic with a back of a spoon in a medium-sized bowl. Mix in the basil and set aside.

Preheat oven to 350 degrees. Arrange the bread pieces cut side up on a baking sheet and drizzle each with extra-virgin olive oil. Bake until bread it is crusty, about 5 to 7 minutes.

Spread the cut sides of the bread with the garlic butter mixture (save leftover for later use) and arrange the lettuce, tomato, mozzarella, cucumber, red onion and feta on the bottom half of bread. Cover with the bread top and cut diagonally into servings. Makes 4 sandwiches.

A Better Tuna Fish Sandwich

—-

Tuna Salad:

1 l2-ounce can water-packed solid white tuna, drained

1/3 cup mayonnaise or Miracle Whip

1 teaspoon Dijon mustard

juice of 1/2 lemon

1 hard-boiled egg, peeled and coarsely chopped

1 celery rib, thinly sliced

2 tablespoons green onion, finely chopped

1/2 teaspoon onion powder

salt and black pepper

3 croissants, split

Additional toppings:

radicchio leaves

cherry tomatoes, halved

aged Swiss cheese, sliced

Tuna Salad: Mix together all ingredients for the tuna salad in a medium bowl.

Cover and refrigerate for at least 1 hour.

For each sandwich, place a generous scoop of the tuna salad on a croissant and top with tomato halves, Swiss cheese, and radicchio leaves. Makes 3 sandwiches.