Luxe Open-Faced Tuna Sandos
You know it's your favorite, so why not class it up with some line-caught tuna and fancy cheese?
Even better, some fancy tuna!
Even better, some fancy tuna!
This recipe was cloned from Luxe Open-Faced Tuna Sandos which was submitted by our lovely contributor fauxstor.
You can compare this recipe with its parent recipe.
Nobody has cloned this recipe, yet.
-
1/3 cup (c) of mayonnaise
-
3 slices of sliced sourdough
-
1/3 cup (c) of minced dill pickle
-
1/3 cup (c) of minced white onion
-
10 ounces (oz) of minced line-caught white albacore tuna in water
-
1 whole of sliced heirloom tomato
-
1 tablespoon (tbsp) of ground pepper black coarse
-
4 ounces (oz) of sliced sharp cheddar cheese
-
1/3 cup (c) of grated parmesan cheese
Lightly toast slices of sourdough bread.
Open cans of tuna and strain water. Empty into mixing bowl.
Break up tuna with a standard fork until the consistency is uniform.
Stir in minced dill pickle, white onion, and garlic.
Add mayonnaise until mix is cohesive. Be careful not to add too much.
Add fresh, coarsely-ground black pepper to taste
Pre-heat oven to 350 degrees
Place toasted bread slices on a baking sheet
Evenly spread tuna mix onto slices of toasted bread slices
Place slized tomatoes on tuna mix
Place slices of sharp cheddar cheese on top of the bread, covering the tomatoes and tuna mix
Sprinkle grated parmeson on top of the cheddar slices
Place baking sheet in oven on the middle rack for 10 minutes
Turn on the broiler
Move the baking sheet to the top rack until the parmeson and chedder slightly crisp
Remove and let cool for 5 minutes
Enjoy!