Today’s Sandwich: Make Mine a Tuna Melt!

I don’t often eat tuna melts, but occasionally I JUST LOVE ‘EM!

Mostly just a pic more than a recipe, this is a fantastic tuna melt I made a couple of days ago.

I made the tuna salad from albacore with a little fresh dill, a wee bit of minced tarragon, some chopped chives, a squeeze of lemon, some good ole fashioned yellow mustard, and mayo of course. Salt and pepper too, natch. The cheese was colby and the bread a very tasty, sturdy country white. I threw on a few thin slices of shaved sweet Maui onion as well.

I then brushed the bread with softened butter and cooked the sandwich in a seasoned skillet until the bread was golden brown and crisp and the cheese had melted.

The salad behind is iceberg, arugula, endive, crumbled goat cheese, dried cranberries, and a simple vinaigrette.

It was delicious — the interior warm and soft, the bread flavorful, crunchy but still yielding. Altogether a great tuna sando!

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