Just ask my coworkers…nine times out of ten, I will order a tuna melt when we go out to lunch. It’s one of my favorites. I had to try this recipe when I realized that it is an open-faced sandwich and it has double cheese! Just add some chips and a pickle spear and you have a great lunch or light dinner.
2 cans (5 oz each) solid white tuna in water, drained
1/ cup mayonnaise or salad dressing
1/4 cup finely chopped celery
1 Tbsp. finely chopped onion
1 Tbsp. chopped fresh parsley
1 tsp. red wine vinegar
1/8 tsp. salt
1/8 tsp. freshly ground pepper
4 slices rye bread
8 slices Swiss cheese
8 slices tomato
- Set oven control to broil.
- In medium bowl, mix tuna, mayonnaise, celery, onion, parsley, vinegar, salt and pepper.
- Place bread slices on baking sheet. Broil with top about 4 to 6 inches from heat 1 minute or until lightly toasted.
- Turn bread over on baking sheet.
- Spread the untoasted side of each slice of bread with about 1/3 cup of the tuna salad, 1 slice of the cheese, 2 slices tomato and 1 of the remaining slice cheese.
- Return sandwiches to oven; broil 3 to 5 minutes or until cheese is melted.
- Serve hot.
Food Mingle Blog Alternatives and Substitutions:
- I used wheat bread instead of rye (personal preference), but I think that the rye would have held up better to the heavy sandwich.
Yield: 4 servings