There is an undeniable delight in a bite of crusty toast with melted cheese. Many dishes in the world are built around this combination and many other sandwiches use it as a base. It is the case of melt (melted), a type of hot sandwich that has bread, melted cheese and another main ingredient, which can be of vegetable or animal origin.
In the case of tuna melt, as its name indicates (tuna = tuna), the ingredient in question is canned tuna. In order not to incorporate it as it comes out of the can, as the result would be a sandwich drier than the air in Madrid in summer, it is mixed with mayonnaise, mustard, some pickles, shallots and herbs. Most recipes indicate that the sandwich should be toasted when it is already assembled, either on the griddle or in the oven. Except for the empanada and a few other dishes, I’m not very keen on heating canned tuna, so here we toast the bread with the cheese and then add the tuna to it. Thus we also create an interesting temperature contrast.
Sandwiches are a very useful option for a quick lunch or dinner, for when we have little desire to cook or to pack in our backpack if we eat out. However, beware, the tuna melt it does not fulfill the last function. This is not a suitable sandwich to take to the beach or to the mountains for two reasons: one, the grace is to eat it fresh; And two, very important, there is no need to invite the Salmonella and her friends to the party. As our dear Roser said: no, no, no, period.
The one to find a decent sliced bread.
For two large sandwiches
- 4 slices of thick sliced bread
- 4 slices of a cheese that melts well (cheddar, gouda, edam, etc.)
- 170 g canned tuna
- 80 g mayonnaise + a little extra
- 1 teaspoon (10 g) Dijon mustard
- 30 g of pickles (6 or 7)
- 5 g capers (10 or 12)
- ½ shallot
- Freshly ground black pepper
- Chop the shallot, pickles, capers and parsley.
- In a bowl, mix the tuna with the mayonnaise, the mustard, the pickles, the capers, the shallot, the parsley, salt and black pepper to taste. Reserve in the fridge. You can also make this mixture a couple of hours in advance.
- Heat a griddle or nonstick skillet. Spread the bread with a thin and even layer of mayonnaise and toast them on one side.
- Turn the loaves over and add two slices of cheese to two of them. Remove when the cheese is melted and the other layer toasted.
- Add the tuna mixture on top of the slices with cheese and cover with the remaining slices.
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