1/2 Photos of Open Face Tuna Melt Sandwich
C. Taylor's Note:
These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread readily available at our supermarket bakery).
My Private Note
Units: US | Metric
- 8 slices saloio bread, cut about 3/4 inch thick and toasted lightly
- 3 (6 ounce) cans tuna in water (drained well)
- 1/2 cup mayonnaise (can use light, adjust amount as needed)
- 1/4 cup finely chopped onion
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay Seasoning
- salt and pepper
- 2 tomatoes, sliced
- 8 slices piquante provolone cheese (or swiss)
- 1Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
- 2Place enough tuna on a toasted slice of bread and spread to cover slice.
- 3Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
- 4Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.
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Nutritional Facts for Open Face Tuna Melt Sandwich
Serving Size: 1 (1260 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 315.8
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 6.2 g
- Cholesterol 51.2 mg
- Sodium 774.0 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 1.0 g
- Sugars 3.2 g
- Protein 25.3 g
The following items or measurements are not included:
Old Bay Seasoning