Open Face "Tuna Melts", Iris
By
iris mccall
@irislynn
1
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 vote5
Comments:
Serves:
6-8 generously
Prep:
15 Min
Cook:
20 Min
Method:
Broil
Ingredients
-
4 ccooked pork lion
-
1/2 bunchgreen onion, chopped
-
1 smallyellow onion, diced
-
2 cmayonnaise,i used hellman's
-
1 csour cream
-
1/2 stalk(s)celery or 1 teas . of celery powder
-
1&1 / 2 tspfamous 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
- Tale 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.
- Dice or chop the bell peppers and onions by hand or processor and add to meat mixture, then add rib rub mixing well.
- Chill or serve room temperature. I chilled mine to give it a chance for the flavors to be consistent.
- Spread on the bread of your choice. If bread is thin try placing a lettuce leaf on first to keep the bread from becoming soggy.
- Add tomatoes, then 2 slices of cheese. (Melts better if room temperature or use shredded). Run under the broiler 10-12 minutes. Serve warm.
- NOTE:THE REAL IS A MINIMUM OF SEASONING BE CAUSE THE ROASTING WAS ALREADY WELL SEASON.DO WHAT FITS YOUR TASTE.
About Open Face "Tuna Melts", Iris
Course/Dish: Other Salads
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, For Kids
