This recipe certainly fits the bill, plus it's perfect for lent. Of course the recipe is adapted from this one at allrecipes.com.
Photo courtesy of allrecipes.com.
Ingredients
- 2 cans tuna , drained
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 1 1/2 tablespoons finely chopped onion
- 1 tablespoon chopped parsley
- 3/4 teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 slices bread
- 8 slices ripe tomato
- 8 slices Swiss cheese
- paprika, for garnish
Directions
- Preheat the oven broiler.
- In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
- Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Turn bread over and toast other side for 1 minutes. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
- Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
These were really good and very versatile. We actually used shredded cheddar cheese on some of the melts and I thought they were even better than the slices of swiss. Some of us had rye bread while other had wheat. Use whatever you have. We also decided that this recipe was a good start for other kinds of open face melts. I think that I may have a new go to meal!
I made the tuna mixture the evening before, so for dinner all I had to do were steps 3 and 4 which took about 5 minutes. I topped off the dinner with pre-cut veggies and ranch dip.
I've linked this recipe to The Ultimate Recipe Swap at Life As Mom.
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