Sunday, February 13, 2011

Mastering the Tuna Melt

Sandwiches are key to my happiness, but let's be honest here, melted cheese and butter-toasted bread can't really go wrong.  This week's mission was making a big, nearly embarrassing, would never be eaten by an Argentine, monster tuna melt.  Pretty simple to make with only a couple US-cheating ingredients, this sandwich should be a staple for tuna lovers.

Whole wheat bread
1/2 round tomato slices
1/2 avocado sliced
3-4 Tbs mustard - I cheated with brown sugar, ginger mustard from the states, but any will do
Feta cheese
Other cheese - I used fontina, but any melting kind is fine
Canned tuna - must admit that I used trader joes white chunk from my supplies
Salt to taste

Directions - Mix tuna, mustard and or mayo, and a handful of crumbled feta cheese (the cheese melts in the tuna and adds a little salty, gooey goodness.  Slice 2nd cheese in 1/4 inch pieces and lay on top of 1 slice of bread.  Pile on tuna, then tomato and avocado slices.  Lay other piece of bread on top.  Heat up a pat of butter in a pan on low heat.  Place sandwich in pan and put another pan on top and press down hard to condense the sandwich.  Leave the pan on top with another heavy object to weight it down (I used a glass pan).  Cook for 2-3 min until bread is golden and toasted.  Remove sandwich, add another pat of butter and flip sandwich.  Press, weight, and wait.  Remove sandwich and enjoy the most delish quick lunch ever!

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