Melt sandwiches have been on menus at traditional America diners as far back as the 1940s. The idea of melts is a variation of the grilled cheese sandwich. This recipe gives that basic tuna melt, an open-face lift thanks to a few extra ingredients and some crusty bread.
Using a sharper or older cheese like sharp American Wisconsin Cheddar, Canadian Aged Cheddar, Swiss or Muenster will impart a delicious rich flavour. The melted cheese will also help all the topping ingredients stick to the bread.
I like to use Ciabatta bread sliced lengthwise. Buy a ciabatta baguette then cut off about 10 inches. Now cut this piece lengthwise. You’ll now place these 2 pieces, crusty side down on a baking tray lined with parchment paper. Spread the tuna mixture over the tops of the bread pieces.
Tuna Melt on Ciabatta
- 1 (170g, 5 oz) can of tuna drained
- ½ cup sweet red pepper diced
- ½ cup dill pickle finely chopped
- ½ rib celery diced
- 1 green onion chopped
- 1 cup grated sharp cheddar cheese medium or old
- 3 tbsp mayonnaise
- ½ tsp black pepper fresh ground
- 2, 10- inch slices of Ciabatta crusty white bread
- Preheat oven to 450 F
- Mix all ingredients except the bread.
- Spread the mixture over the bread slices on a baking sheet with parchment paper
- Bake for 10 to 12 minutes
- Broil for 2 minutes