Tuna melts are one of those typical diner sandwiches that everyone orders but few make at home. That’s a shame, because they are incredibly easy to make, can contain whatever you like to add, and are so delicious. The jalapeno can add heat or flavor or both. Don’t be afraid. You control the bite of the pepper.
SOFTWARE
· 16 oz. tuna packed in water, drained
· 1/4 c. mayo
· 1/2 t. onion powder
· 1/2 t. garlic powder
· 2 stalks celery, diced
· Hot sauce to taste
· Sourdough bread, middle slices (or use sandwich style sourdough bread)
· 16 slices cheddar cheese
· 2 jalapenos, sliced (remove seeds and internal ribs if you want to cut down on the heat)
METHOD
1. Mix the tuna, mayo, onion powder, garlic powder, celery, and hot sauce together in a medium bowl. Set aside.
2. Toast the sourdough bread cut from the middle of the round loaf.
3. Line a baking sheet with aluminum foil.
4. Place the toast on the foil. Top with the tuna mixture to the edges of the bread.
5. Cover the tuna with slices of cheddar cheese.
6. Add the jalapeno slices on top of the cheese.
7. Broil until the cheese has completely melted.
8. Cut in half. Enjoy.
VARIANTS
You could add tomato slices instead of or in addition to jalapeno slices. If you want more texture to your sandwich, replace the onion and garlic powders with 1/4 c. diced onion and 1 T. minced garlic. While cheddar is the traditional cheese for tuna melts, experiment with other melty cheeses to find a new flavor.
