Toasted Tuna Sandwich

"This warm toasted sandwich is a mix of warm melted cheese and tuna that derives its flavor from the chipotle pepper. Adjust the amount of peppers to your own heat preference. *The mayo on this recipe was edited on June 28, 2011 from 1 TBS to 1-3 TBS depending on taste."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Nyteglori photo by Nyteglori
Ready In:
9mins
Ingredients:
8
Serves:
2

ingredients

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directions

  • Pre heat broiler.
  • In bowl mix tuna, green onions, chipotle peppers, roasted garlic, mayonnaise, and cheese.
  • Slice rolls in half-length wise and divide tuna mixture, being sure to spread out evenly.
  • Broil 3 to 5 minutes. Cheese should be melted and edges of bread toasted.
  • Put 1/4 cup arugula on two of the halves and top each with remaining two halves.
  • Enjoy while still nice and warm.

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Reviews

  1. While I enjoyed the spicy flavors & lower calorie options I felt the recipe needed more mayo to hold the mixture together. I made the sandwiches and wrapped individually in foil to pop in the oven. The buns were crisp & the center melted. I then added crisp lettuce & sliced tomatoes. Made for ZWT7.
     
  2. This made a quick Friday night dinner served with sweet potato fries. I assume that the recipe calls for 1/4 cup of cheese. The mixture did require about 3 tablespoons of mayo to make it moist enough for our taste. I used gluten free multi-grain bread for the sandwiches. Made for Dinner and a Movie Part II during ZWT7.
     
  3. What a yummy sandwich! Great lunchtime comfort food for a cool day. I love the kick it gets from the chipotle, a really nice flavor change from the usual tuna melt sandwich. I stuck with the original 1 tablespoon of mayo, as I like the sandwich to be more about the fish than anything else. It was just enough to hold the filling together, which for me was perfect. The green onions added a nice crunch, as well as great flavor. I skipped the arugala, as I don't really care for it. Overall, a really nice sandwich, and one I'd be happy to make again!
     
  4. I used chives instead of onions and smokey chipotle mayonnaise. Awesome a new favorite way to fix tuna.
     
  5. Well, I needed even more mayo, but I attribute it to the brand of tuna fish I buy, which I find contains more solids than other brands. I added about a tablespoon of the adobo also. Nothing would persuade me to turn on the oven in this hideous heat, so I used some sunflower rye bread, barely brushed the outside with some olive oil, then toasted the sandwich in a skillet. I then threw it into the microwave for about 30 seconds, which melted the cheese and warmed the filling. Very nice light supper this evening.
     
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Tweaks

  1. I used chives instead of onions and smokey chipotle mayonnaise. Awesome a new favorite way to fix tuna.
     

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