We invite you to join Molly Baz as she shows you how to make her amazing tuna melt sandwich. Molly is joined by her good friend, Declan Bond. Together, Declan and Molly are the hosts of a sandwich obsessed podcast called The Sandwich Universe in which they deep dive into classic American sandwiches..
Want to try it? We know you do, so here’s the recipe:
Tuna Melt Sandwich
Ingredients
- 2 slices thick-cut sourdough or multigrain bread
- 1 – 7 ounce can solid tuna in water
- 2 tablespoons olive oil mayonnaise
- 2 stalks celery minced
- Dill pickle sliced
- tomato sliced
- 1/2 teaspoon dried dill
- pinch of salt and black pepper
- 2 slices sharp cheddar cheese
- Frank’s hot sauce
Directions
- Lightly toast two pieces of bread.
- Note: This is for two open-faced sandwiches, but you could also make this a panini by smooshing everything into a sandwich and grilling in a generous pat of butter on both sides. No wrong way to do it. But if you’re going for the open-faced version, toast the bread just a little and give one side a tiny smear of butter. Set aside.
- In a small bowl combine tuna, mayo and minced celery. Mix it all up and until its well-combined and give it a small sprinkle of black pepper. Slice the dill pickles lengthwise along with the tomatoes.
- Spread tuna mixture on both pieces of toast. Layer the pickles and tomatoes over the tuna (the order is important). Sprinkle generously with dried dill and a small sprinkle of salt and pepper on the tomato. Top with cheddar cheese.
- Move sandwiches to a tray and broil in the oven for 3 to 5 minutes, watching until the cheese bubbles and melts and the edges of the toast crisp and turn brown.
- Remove from the oven and drizzle with Frank’s hot sauce.
- Devour. Rinse. Repeat.
Video compliments of Molly Baz (Hit The Kitch)
Recipe adaptation provided by The Salt and Stone