classic tuna melts, open-faced
(1 rating)
These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread. Whoever created this sandwich deserves a medal.
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(1 rating)
yield
2 open-faced sandwiches
prep time
5 Min
cook time
10 Min
method
Bake
Ingredients For classic tuna melts, open-faced
- FOR THE SALAD
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1 cantuna in water, drained
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1 stalkcelery, diced
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1spring onion, sliced
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1/3 cmayo
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1 tspdijon mustard
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1/2 tsplemon or lime juice
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salt and pepper as desired
- FOR THE SANDWICH
-
2 slicebread, your choice
-
fresh tomato slices
-
cheddar cheese, slices or shredded
How To Make classic tuna melts, open-faced
-
1Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
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2In a mixing bowl, add the Tuna Salad ingredients. -
3Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
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4Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
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5Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
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6Bake for 10-15 minutes or until cheese is melted, enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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