Rob Evans Tuna Melt
photo by Cook4_6
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
2 hearty sandwiches
- Serves:
- 2
ingredients
- 8 ounces italian tuna in olive oil, drained, with 1 tbsp oil reserved
- 1⁄8 cup celery heart, finely chopped
- 1⁄2 teaspoon celery seed
- coarse salt & fresh ground pepper
- 4 slices multigrain bread
- 4 slices about 4 oz gruyere cheese
- unsalted butter
directions
- Gently flake tuna and place in stainless-steel bowl.
- Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
- Lay bread on work surface.
- Spread tuna on two slices and layer with Gruyère.
- Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
- Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
- Transfer to cutting board and cut in half on diagonal.
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Reviews
-
Don't think I've ever made a tuna melt for myself, although I've ordered them at restaurants before! This one has a great taste, especially using the recipe's gruyere cheese along with the slices of winter wheat bread that I had on hand! I even went all out & made Vera's recipe #288314 to use here, & it, too, was great! Thanks for posting them! [Tagged, made & reviewed for one of my invitees in AUS/NZ Recipe Swap, Mar 08]
RECIPE SUBMITTED BY
Vera C.
Medford, Massachusetts
I love to grocery shop; prepare food; come up with new recipes; feed family and friends. I have won numerous cooking contests that I am very proud of.