Tuna Melt on Rye
The Post “Tuna Melt on Rye” first appeared on The Stay At Home Chef on January 31, 2013″
on Rye is one of those classic combinations. Unfortunately, I hadn’t had one until just a couple years ago. That sandwich changed my life. Well, relatively speaking I suppose. You see, I had never liked tuna sandwiches before that day. Tuna on Rye changed all that. Suddenly the tuna was full of magnificent flavors I had never noticed before. The combination was heavenly and within just a few bites I was in love. Hello tuna! Where have you been all my life? I never thought I’d see the day where I craved a tuna sandwich, and now I do. My favorite flavoring for tuna is the lemon-dill combination. Mmmm!
Time to Make It: <15 Minutes
Yield: 4 sandwiches
Ingredients
2 cans albacore tuna (preferably in olive oil)
2 tablespoons mayonnaise
1/2 red bell pepper, diced
2 tablespoons diced red onion
salt and pepper
1 lemon, juiced
2 tablespoons fresh dill, chopped
1 tomato, sliced
8 slices Rye bread
8 slices melting cheese (cheddar, mozzarella, provolone, swiss, or muenster)
Instructions
1. In a small bowl mix together the tuna, mayonnaise, bell pepper, lemon, and dill until evenly combined. Season with a little salt and pepper.
2. Line the slices of Rye on a baking sheet. Preheat the broiler.
3. Assemble the melts by spreading out some of the tuna, a slice of tomato, and topping with a slice of cheese.
4. Place under the broiler until cheese is melted and starting to brown.
Most ovens have a feature called a broiler. It is usually found at the top of your oven. If you have a gas oven (not stove, oven) it may be accessed from a drawer under you oven. I’ve had both. Think of it as an upside down grill. If you have an electric oven, it’s even a flameless grill. Nice, right? The heating element gets super hot and cooks your food from above.
0 Response to "Tuna Melt on Rye"
Post a Comment