Herbed Tuna Melts
Makes 4 MeltsReally easy but you'll make one of the best sandwiches your lucky eaters have ever enjoyed.
1/3 cup mayonnaise
3 Tbsp snipped fresh Italian (most flavorful) parsley
2 Tbsp snipped fresh chives
1 to 2 Tbsp snipped fresh tarragon (or 2 tsp dried)
1 tsp finely shredded lemon zest(peel)
2 tsp lemon juice
1 tsp Dijon-style mustard
1/8 tsp ground black pepper
1 12-oz can solid white tuna (in water) drained and flaked
8 1/2-inch slices sourdough bread
8 to 12 thin tomato slices
4 oz. sharp white cheddar cheese, shredded (1 cup) 2 Tbsp butter, softened
In a medium bowl place first 8 ingredients; stir until well combined. Stir in tuna, breaking up any large pieces with a fork.
Place 4 bread slices on work surface and lay on the tuna mixture. Top each with tomato and cheese.
Spread one side of the remaining bread slices with half the butter & place them, buttered side up, on the cheese. Place sandwiches, buttered side down, on a large nonstick griddle over medium heat or 2 at a time in a large nonstick skillet. Carefully butter top bread slices.
Cook sandwiches for about 3 minutes per side until cheese is melted and bread is golden. Serve warm and start making more, someone is sure to want seconds.
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A Wrap of Many Colors
Makes 8 MeltsIf you so choose you can make these up to 4 hours in advance and refrigerate – they’re good cold or room-temp.
1 (8-oz) container spreadable cream cheese
2 Tbsp buttermilk
1/4 tsp garlic powder
¼ tsp onion powder
1 (4-oz) package crumbled blue cheese
1/2 cup chopped toasted pecans
1/2 cup sweetened dried cranberries
8 (8-inch) tortillas
1 Granny Smith apple, very thinly sliced
4 cups baby spinach leaves
Stir together first 4 ingredients until blended; stir in blue cheese, pecans, and cranberries. Spread about 1/3 cup of this good mixture evenly over each tortilla, lay apple slices and spinach on top and roll ‘em up. Use toothpicks to secure - try not to eat the toothpick.
