Open Face "Tuna Melts", Iris

By iris mccall
@irislynn

This was the 2nd "save" from my pork roast mishmash. The remaining roast I processed adding yell and green onions, bell peppers, some rib rub and mayo. The kids have been making "tuna melts" and I haven't told them any different, lol.

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Serves:

6-8 generously

Prep:

15 Min

Cook:

20 Min

Method:

Broil

Ingredients

4 c: cooked pork lion
1/2 bunch: green onion, chopped
1 small: yellow onion, diced
2 c: mayonnaise,i used hellman's
1 c: sour cream
1/2 stalk(s): celery or 1 teas . of celery powder
1&1 / 2 tsp: famous dave rib rub
: cheese, i used havarti and cheddar
: bread, your choice but make sure it's hearty
: beefsteak tomato slices

How to Make Open Face "Tuna Melts", Iris

Step-by-Step

1Tale pork lion, mayo, sour cream, and process to the consistency that you, like. You can also increase or decrease the amounts of mayo and sour cream if for instance you want your "tuna" tighter or more loose.
2Dice or chop the bell peppers and onions by hand or processor and add to meat mixture, then add rib rub mixing well.
3Chill or serve room temperature. I chilled mine to give it a chance for the flavors to be consistent.
4Spread on the bread of your choice. If bread is thin try placing a lettuce leaf on first to keep the bread from becoming soggy.
5Add tomatoes, then 2 slices of cheese. (Melts better if room temperature or use shredded). Run under the broiler 10-12 minutes. Serve warm.
6NOTE:THE REAL IS A MINIMUM OF SEASONING BE CAUSE THE ROASTING WAS ALREADY WELL SEASON.DO WHAT FITS YOUR TASTE.