classic tuna melts, open-faced
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.
prep time
5 Min
cook time
10 Min
method
Bake
yield
2 open-faced sandwiches
Ingredients
- FOR THE SALAD
- 1 can tuna in water, drained
- 1 stalk celery, diced
- 1 spring onion, sliced
- 1/3 cup mayo
- 1 teaspoon dijon mustard
- 1/2 teaspoon lemon or lime juice
- salt and pepper as desired
- FOR THE SANDWICH
- 2 slices bread, your choice
- fresh tomato slices
- cheddar cheese, slices or shredded
How To Make classic tuna melts, open-faced
-
Step 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.
-
Step 2In a mixing bowl, add the Tuna Salad ingredients. -
Step 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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Step 4Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
-
Step 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).
-
Step 6Bake for 10-15 minutes or until cheese is melted, enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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