Some classics like tuna melts for example, never go out of style. I like brining back classic dishes and giving them a twist or an upgrade and in some cases, a healthier version. My Tuna Melt with Provolone and Mustard has Dijon dressed buttery bread, solid white tuna salad, topped with provolone cheese, and popped under the broiler for the cheesy melt. The funny thing is that even though tuna melts have been around for a long time, I never really ate them as a kid but I sure do now. This recipe makes two good sized sandwiches. Here’s how to make them:
Start by mixing 1/4 cup minced onion, 1/2 cup chopped celery with leaves, 2 4 oz. cans solid white tuna, and 1/4 cup of real mayonnaise. Preheat broiler to high and place the rack 6-8 inches below the heat source.
Combine all the ingredients well and set aside. Next, butter the outsides of four slices of bread (i.e., country white, oat, or wheat). Slice provolone cheese for two sandwiches 1/4 inch thick or have the deli slice it.
Once the outsides of the four slices of bread are buttered, place in a nonstick pan over medium heat and fry until golden brown on both sides (Like a grilled cheese without any filling).
Once both sides are browned, remove the bread from the frying pan and place two of the slices on a foil-lined sheet pan and spread with Dijon mustard.
I like to use the Dijon mustard made with Chardonnay because it has a nice flavor.
After spreading the bread with Dijon, top each piece of bread with tuna salad and Provolone cheese sliced 1/4 inch thick. Place under a preheated broiler about 6-8 inches below the heat until cheese is melted. Watch it closely to avoid burning as it will not take long to melt the cheese.
Once melted, take the other two slices of bread and spread with Dijon mustard and top the sandwiches. Slice each sandwich in half and serve. Enjoy and happy cooking!
Prep Time: 15 min
Cooking Time: 5 min
Difficulty: Easy
Servings: 2
Ingredients:
2 4 oz. cans of solid white tuna
1/4 cup onion minced
1/2 cup celery chopped with leaves
1/4 cup real mayonnaise
4 slices of bread (i.e., country white, oat, or wheat)
Provolone Cheese sliced 1/4 inch thick for 2 sandwiches
2 Tbl. butter (for buttering the outsides of the bread)
Dijon mustard (such as one made with chardonnay)