Recipe by C. Taylor
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).
- 8 slice saloio bread, cut about 3/4 inch thick and toasted lightly
- 3 (510.29 g) can tuna in water (drained well)
- 118.29 ml mayonnaise (can use light, adjust amount as needed)
- 59.14 ml finely chopped onion
- 14.79 ml lemon juice
- 14.79 ml Old Bay Seasoning
- salt and pepper
- 2 tomatoes, sliced
- 8 slice piquante provolone cheese (or swiss)
Directions See How It's Made
- Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
- Place enough tuna on a toasted slice of bread and spread to cover slice.
- Top 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.
- Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.