Sandwich

Grilled Cheese Sandwich with Sauerkraut on Rye

Grilled cheese sandwich with Gruyere Swiss cheese and sauerkraut on rye bread. Great combination!

Ready in:

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Makes one sandwich

I used to love grilled cheese sandwiches growing up; cheddar on wheat bread is what we usually had, using plenty of butter to make the toast tasty and crispy.

Here is a variation of that classic theme, but using aged Gruyere Swiss cheese on dark rye bread, with added sauerkraut. Yum!

Ingredients

  • 2 slices dark rye bread
  • Several thin slices of aged, Gruyere Swiss cheese
  • 1/3 cup drained and heated sauerkraut
  • 2 teaspoons of butter

Ingredients

  • 2 slices dark rye bread
  • Several thin slices of aged, Gruyere Swiss cheese
  • 1/3 cup drained and heated sauerkraut
  • 2 teaspoons of butter

Method

1 Butter slices of bread on one side, place butter side down on hot frying pan: Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.

2 Add cheese, sauerkraut, top with cheese-less bread slice: Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.

3 Flip the sandwich in the pan: After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn’t runny. Remove the sandwich from the pan. Slice in half.

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Arugula, Mozzarella, Tomato on Focaccia

Sandwich made with focaccia bread, arugula, Mozzarella cheese, and marinated sliced tomatoes and onions.

Ready in:

  • Yield: Makes 4 sandwiches

“You don’t have enough sandwiches on your blog,” my father declared a few days ago.

“Wadaya mean I don’t have enough sandwiches? I’ve got plenty of sandwiches,” said I.

Dad proceeded to rattle off a list of sandwiches he likes that he couldn’t find on the site, ending with, “and you don’t even have the arugula focaccia sandwich!” as if given how much arugula we grow around here the very omission was a sin of the highest order.

“Can’t do anything about that dad, arugula is out of season.” A little while later my father went out and returned with some freshly baked focaccia bread, tomatoes, mozzarella, and a bunch of arugula he foraged from Whole Foods.

The pain of spending $2.50 on a handful of arugula that grows like weeds half the year in our garden was not lost on him, or me for that matter. “Oh, the sacrifices I make for your site,” he joked, adding, “Tell your readers they can substitute watercress if they can’t find arugula.” And there you have it.

Ingredients

  • 3 large ripe tomatoes, cut into 1/4-inch-thick slices
  • 1 red onion, thinly sliced
  • 3 tablespoons red-wine vinegar
  • Freshly ground black pepper
  • 3 cups packed trimmed arugula, coarsely chopped
  • Focaccia bread, halved horizontally (enough for 4 sandwiches)
  • 1/2 pound mozzarella, sliced thin (fresh is best)
  • 1 Tbsp mayonnaise (optional)

Ingredients

  • 3 large ripe tomatoes, cut into 1/4-inch-thick slices
  • 1 red onion, thinly sliced
  • 3 tablespoons red-wine vinegar
  • Freshly ground black pepper
  • 3 cups packed trimmed arugula, coarsely chopped
  • Focaccia bread, halved horizontally (enough for 4 sandwiches)
  • 1/2 pound mozzarella, sliced thin (fresh is best)
  • 1 Tbsp mayonnaise (optional)

Method

1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.

2 Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.

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Grilled Cheese Sandwich with Bacon and Pear

Grilled cheese sandwich with French bread slices, bacon, pear, and sharp white cheddar cheese.

A while ago I had the pleasure of accompanying Amy of Cooking with Amy and Chef Brett Emerson of Contigo Restaurant for a light bite to eat at the Arlequin deli in Hayes Valley, San Francisco.

Amy highly recommended the grilled cheese sandwich with bacon and pear, and it was, true to Amy’s suggestion, fabulous!

The sweet pear worked beautifully with the bacon and sharp cheddar. A great combination.

Bartlett pears are just now finally making a show at the markets and I made these sandwiches for the family this week.

We also tried them with ham, in place of the bacon. The bacon won.

There is a debate here as to whether gruyere would do well in place of the cheddar. “No, no, no, it would overwhelm the pear.” We haven’t tried that combo yet, but if you do, please let us know how it goes!

Ingredients

  • French or Italian loaf bread, sliced
  • Bacon, cooked
  • Bartlett pear
  • Sharp white cheddar cheese (high quality)
  • Butter, softened and spreadable

Ingredients

  • French or Italian loaf bread, sliced
  • Bacon, cooked
  • Bartlett pear
  • Sharp white cheddar cheese (high quality)
  • Butter, softened and spreadable

Method

1 Assemble the sandwiches: Heat a cast iron skillet to medium high heat. Layer your sandwich—bread slice, cheese, pear slices, bacon, bread slice. Spread butter over the top of the sandwich.

2 Toast on cast iron skillet:  Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.

3 Press down with spatula or second pan: While you are toasting the sandwich on the second side, press down on the sandwich with a spatula.

Alternatively, you can mimic a panini press (albeit without the ridges) by heating a smaller cast iron pan on a separate burner. Use the weight of this pan to press down on the sandwich from above.

The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.

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Caprese Mini Sandwiches

Tasty Caprese mini sandwiches made with Parmesan toasted flatbread, sliced tomatoes, fresh Mozzarella cheese, and basil.

Ready in:

  • Yield: Makes 12 servings

My father would call these sandwiches for “ladies who lunch”, and in fact, I first encountered them at a luncheon gathering of women friends.

One can’t really go wrong with lightly toasted flatbread and an insalata Caprese filling of tomatoes, fresh Mozzarella, and basil. The original recipe comes from a friend’s Pampered Chef recipe; the following, my adaptation.

Ingredients

  • 4 Middle Eastern flatbread (pita bread rounds without pockets)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
  • 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
  • 1/2 cup lightly packed fresh basil leaves, finely chopped
  • 1/4 cup toasted walnuts, finely chopped
  • 1 garlic clove, pressed or finely minced
  • 1/4 teaspoon salt
  • 2 tablespoons vinaigrette or light balsamic salad dressing
  • 2 cups mixed baby salad greens or spinach leaves
  • 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
  • 2 large plum tomatoes, sliced

Ingredients

  • 4 Middle Eastern flatbread (pita bread rounds without pockets)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
  • 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
  • 1/2 cup lightly packed fresh basil leaves, finely chopped
  • 1/4 cup toasted walnuts, finely chopped
  • 1 garlic clove, pressed or finely minced
  • 1/4 teaspoon salt
  • 2 tablespoons vinaigrette or light balsamic salad dressing
  • 2 cups mixed baby salad greens or spinach leaves
  • 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
  • 2 large plum tomatoes, sliced

Method

1 Sprinkle flatbread with Parmesan and toast in the oven: Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly.

Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.

2 Make pesto with walnuts, basil, garlic, salt: While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.

3 Assemble the sandwiches: Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges.

Using a sharp chef’s knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato.

Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.

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Reuben Sandwich

Classic reuben sandwich with corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing – grilled.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Make 4 sandwiches

The Sacramento Bee published a recipe for a Reuben Sandwich which sounded so good we just had to make it.

That day.

“What is a Reuben Sandwich?” you might ask. Corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing – grilled.

According to the Wikipedia our national love affair with Reuben sandwiches has been going on since the 1920s, though the origin is disputed.

Ingredients

Sandwich ingredients:

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 3/4 lb corned beef brisket, thinly sliced
  • 1/2 lb sauerkraut
  • 1/4 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste

Ingredients

Sandwich ingredients:

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 3/4 lb corned beef brisket, thinly sliced
  • 1/2 lb sauerkraut
  • 1/4 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method

1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Serve with a side of coleslaw.

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Toasted Turkey Cranberry Arugula Sandwich

Toasted turkey sandwich with arugula and cranberry. Many more turkey sandwich ideas from readers in the comments.

It’s turkey season and this week we experimented with several different ways to make a turkey cranberry sandwich – grilled, plain, toasted, with cream cheese, with gruyere, etc. – in our what-are-we-having-for-lunch test kitchen.

The winner?

Hands down favorite was simple sliced turkey breast with cranberry sauce and arugula, on toast with mayo and Dijon mustard.

What’s your favorite turkey sandwich? (Let us know in the comments)

Ingredients

  • 2 slices French or Italian loaf bread, lightly toasted
  • 1 1/2 teaspoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • Several slices of cooked turkey breast
  • 2 tablespoons prepared cranberry sauce or cranberry relish
  • 1 handful of baby arugula leaves or watercress

Ingredients

  • 2 slices French or Italian loaf bread, lightly toasted
  • 1 1/2 teaspoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • Several slices of cooked turkey breast
  • 2 tablespoons prepared cranberry sauce or cranberry relish
  • 1 handful of baby arugula leaves or watercress

Method

Toast 2 slices of bread.

Spread mustard on one slice, mayo on the other.

To the slice with mustard, add the turkey breast, then the cranberry sauce, then the arugula leaves.

Top with the other slice of bread.

Cut in half.

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Kid-Friendly Wraps

Kid friendly wraps recipes including peanut butter and jelly wraps and cream cheese, sliced ham, and shredded carrots wraps. Roll-ups made with flour tortillas and various fillings.

How is it that one could eat flour tortillas for over 40 years and never once think to make them with peanut butter and jelly?

Here’s to the things kids can teach you!

My young friends Piper (4), Alden (7), and Reilly (9) recently gave me a lesson in one of their favorite foods – a “wrap”. First they explained what a “wrap” is – basically a flour tortilla, with good stuff inside, tucked in the edges and rolled up to make it easy to eat.

In my neck of the woods we would pack it full with a lot of rice, beans, and salsa and call it a burrito. But as a flour tortilla is nothing more than a bit of flour and water (and some baking powder, salt, and shortening or lard) one could easily use it as a bread substitute.

Practically anything that could go in a sandwich could be wrapped up in a flour tortilla. The favorite wraps for these young friends of mine? Two actually. One obvious, the peanut butter and jelly wrap. The second not so obvious, but believe me, extremely good – cream cheese, thinly sliced ham, and carrots.

Do you have a favorite kid-friendly wrap? Please let us know in the comments.

Ingredients

Peanut Butter and Jelly Wrap:

  • One flour tortilla
  • 1 scoop of peanut butter
  • 1 scoop of jelly

Cream Cheese, Sliced Ham, Carrot Wrap:

  • One flour tortilla
  • 1 ounce of cream cheese
  • 2 thin slices of ham
  • 1/2 carrot, grated

Ingredients

Peanut Butter and Jelly Wrap:

  • One flour tortilla
  • 1 scoop of peanut butter
  • 1 scoop of jelly

Cream Cheese, Sliced Ham, Carrot Wrap:

  • One flour tortilla
  • 1 ounce of cream cheese
  • 2 thin slices of ham
  • 1/2 carrot, grated

Method

Peanut Butter and Jelly Wrap

1 Layout out one flour tortilla. Spread a layer of peanut butter over the center of the tortilla, leaving an inch clear around the edges. Spread a thin layer of jam or jelly over the peanut butter.

2 Fold the left and right edges of the tortilla over about an inch, towards the center of the tortilla, then starting with the edge of the tortilla closest to you, roll up the tortilla. Cut the wrap in half with a sharp knife, in the center.

Cream Cheese, Sliced Ham, Carrot Wrap

1 Spread a thin layer of cream cheese over the center of a flour tortilla, leaving an inch lear around the edges. Place a couple of pieces of thinly sliced ham over the cream cheese. Sprinkle on grated or thinly sliced carrots.

2 Fold the left and right edges of the tortilla over about an inch, towards the center of the tortilla, then starting with the edge of the tortilla closest to you, roll up the tortilla. Cut the wrap in half with a sharp knife, in the center.

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Croque Monsieur Ham and Cheese Sandwich

Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Makes 4 sandwiches

Years ago, a French friend of mine introduced me to Croque-Monsieur, the French version of a toasted ham and Swiss sandwich.

I remember it being loaded with butter and cheese, and absolutely the most delicious sandwich in the world. My friend was somewhat addicted to these sandwiches, and after having one myself I could see why!

Gruyère cheese and ham just belong together.

The word croque comes from the verb croquer or “to crunch”. So a Croque-Monsieur roughly translates to “Mister Crunchy”.

The feminine version, a “Croque Madame“, includes a fried egg on top. This classic French bistro sandwich is a great way to use up leftover ham.

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
  • 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
  • 1/4 cup grated Parmesan cheese (packed)
  • 8 slices of French or Italian loaf bread
  • 12 ounces ham, sliced
  • Dijon mustard

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
  • 6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
  • 1/4 cup grated Parmesan cheese (packed)
  • 8 slices of French or Italian loaf bread
  • 12 ounces ham, sliced
  • Dijon mustard

Method

1 Preheat oven to 400°F.

2 Make the béchamel sauce: Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.

Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg.

Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

3 Toast bread slices in oven: Lay out the bread slices on a baking sheet and toast them in the 400°F oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

4 Build the sandwiches: Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

5 Add bechamel, more Gruyere: Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese.

6 Broil till bubbly: Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

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Chipotle Grilled Chicken with Avocado Sandwich

Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.

Ready in:

  • Yield: Serves 4

We were, until recently, a family of non-grillers.

While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven.

The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two.

Which is why I brought home a grill a few weeks ago.

Today’s grill experiment was this chipotle grilled chicken with Monterey Jack cheese and avocados on hamburger buns. I loved it! As did my guinea pig recipe testers Molly and David.

By the way, I know there are probably some mayo haters out there. I tried it without mayo, and it was too dry. If you don’t like mayo, then mash up the avocados into a guacamole.

You need the creaminess of either the avocado or the mayo to balance the spiciness of the chile and the roughness of the grilled bun.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
  • 1 pound boneless skinless chicken breasts (about 2 breast halves)
  • 4 small slices of Monterey Jack cheese
  • 4 sets of hamburger buns
  • 1 avocado, peeled, seeded and sliced
  • Iceberg or lettuce of preference
  • Mayonnaise

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
  • 1 pound boneless skinless chicken breasts (about 2 breast halves)
  • 4 small slices of Monterey Jack cheese
  • 4 sets of hamburger buns
  • 1 avocado, peeled, seeded and sliced
  • Iceberg or lettuce of preference
  • Mayonnaise

Method

1 Make the marinade: In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.

2 Pound chicken breasts to even thickness: Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns).

3 Marinate the chicken: Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.

4 Grill the chicken breasts and buns: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill.

Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese.

Toast the buns on the grill as well.

5 Assemble: Assemble the sandwiches – bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

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Tarragon Tuna Melt

Classic grilled cheese tuna salad sandwich with tarragon. Tuna melt recipe with French loaf bread, canned tuna, mayonnaise, cheddar cheese, parsley, lemon, tarragon.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 8 minutes
  • Yield: 4 sandwiches

What is a tuna melt, other than a grilled cheese sandwich dressed up with tuna salad?

Two favorite food groups, merged together. I used to love these sandwiches as a kid, and was inspired by a Karen Tedesco recipe in Better Homes and Gardens to make this slightly more fancy version with tarragon.

Do you like tuna melts? If so, how do you like yours? Please let us know in the comments.

Ingredients

  • 1 thinly sliced green onion, including the greens
  • 3 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled
  • Zest of one lemon
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 6-ounce cans of solid white tuna, well drained and flaked
  • 8 1/2-inch slices French or Italian loaf bread (or your favorite bread)
  • 1 thinly sliced tomato (8 slices)
  • 4 ounces grated sharp white cheddar cheese (about 1 cup)
  • 2 Tbsp softened butter

Ingredients

  • 1 thinly sliced green onion, including the greens
  • 3 Tbsp chopped fresh flat-leaf parsley
  • 2 Tbsp chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled
  • Zest of one lemon
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 6-ounce cans of solid white tuna, well drained and flaked
  • 8 1/2-inch slices French or Italian loaf bread (or your favorite bread)
  • 1 thinly sliced tomato (8 slices)
  • 4 ounces grated sharp white cheddar cheese (about 1 cup)
  • 2 Tbsp softened butter

Method

1 Make the tuna mixture: Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.

2 Prepare the tuna melts for the griddle: Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.

3 Cook tuna melts on a griddle: Heat a large griddle, on medium heat (or couple cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side.

Then use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.

Serve immediately.

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