Dude! Today, for Lunch, I Had an Excellent Cheese Sammie!
Hey, how much more all-American can you get than a version of the tuna melt? This one's good for a meal, a snack, or appetizers.
For my tuna filling, I add a bunch of stuff, depending on what's on hand and what I feel like eating. Here's my choices, but you can pick your own favorites, or leave it plain.
- Sliced or chopped olives
- Sliced green onions or diced regular onions
- Sunflower seeds
- Mashed up hard boiled eggs
- Diced pimento/roasted red pepper
- Chopped pickles of whatever variety
- Sliced or diced raw peppers
- Diced or grated carrots
- Diced celery
As they say, your choices are limited only by your imagination. There is one thing I consider essential, though - the shredded Parm. If you mix that in with the tuna, it will soften and begin to melt as the sandwich cooks, making it mmm-mmm creamy. I put provolone on top this time because that's what I felt like, but you can use cheddar or jack or American, but you want it to be something reasonably firm and that will melt.
- Slice a baguette or French/sub roll in half, lengthwise.
- Put it on a piece of aluminum foil and bend the foil up around it, but leave some room.
- Mound the tuna mixture on the bread and distribute evenly.
- Sprinkle with red pepper flakes, if desired.
- Top with sliced cheese. Try to keep the foil from touching the cheese, or it will be a mess to get apart after the cheese melts.
- Cook in a fairly hot oven, 400F degrees until the cheese starts to melt; 5-7 minutes should do it.
- Turn on the broiler and leave the oven door open. Stay there and keep an eye on it. It can go from golden to charred in a single moment of distraction.
- Remove from the oven and let stand for five minutes.
- Serve as is or slice into fingers. This is where the melted cheese pulling down when you cut into it is a good thing.
Pete Wells Loves Cheese Sandwiches