Open-Faced Tuna Melt Sandwich
"To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better."
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Ingredients12 m servings 369 cals
Original recipe yields 3 servings (3 sandwiches)
- Set the oven to broil and move the rack to the highest position.
- In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
- Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
- Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.
Per Serving: 369 calories; 23.2 g fat; 13.9 g carbohydrates; 27.4 g protein; 65 mg cholesterol; 724 mg sodium. Full nutrition
ReviewsRead all reviews 2
Yummy! Loved the addition of capers and thyme. Perfect with my crab corn soup.