Introduction: Tuna Melt Tidbits
Okay, it's actually chicken salad. The only thing you don't find in a can of tuna is tuna. I use to be able to get two or three sandwiches out of a small can of tuna, now you need three or four cans to make one sandwich. And why does my 5 lb can of coffee only have 3.5 lbs of coffee?
Anyway, here is an easy way to make the classic tuna melt. (Just play along and substitute the word chicken where you see the word tuna)
You can eat it all by yourself by having the two open face sandwich halves whole or cut them up into hors d'oeuvre size for sharing or as appetizers.
Step 1: Assembly Line...
Everyone knows how to make a sandwich. Right?
Usually two pieces of bread. Use more if you are really hungry or want to make multiple sandwiches. You can use any kind of bread you like. Sometimes this is served on what is marketed as English muffins which probably aren't English at t'all.
You will need some tuna salad (mentally change the word tuna to chicken now)
I had some leftover rotisserie tuna from making my Tuna a la King dish (tuna to chicken thing is not working out...)
Dice that up and add gobs of mayo, finely chopped celery and red onion.
Season with garlic powder, freshly ground black pepper, parsley and a squirt of mustard?
Mix evenly and chill. Overnight is better for all the flavors to mingle.
Spread a nice layer of your tuna salad over the bread.
Place a slice of tomato on top. Sometimes the tuna salad is placed in a hollowed out tomato with a fancy zigzag scalloped edge.
Place a slice of Fromage 'Merican, your favorite melting cheese or cheese product on top of that.
Step 2: Nuke 'em...
No, don't do that.
Stick them in a toaster oven to toast for a few minutes or under the broiler to brown and melt the cheese. Cheddar doesn't brown, it burns.
Take them out when ready. Give it a minute for the cheese to solidify again and then you can slice into serving portions with a sharp knife.