SDT Week – Day 4: Sun-Dried Tomato Tuna Melts
Sun-Dried Tomato Tuna Melts
1 can of tuna, drained
1 T Homemade Sun-Dried Tomato Pesto (or minced oil-pack sun-dried tomatoes)
2 tsp red wine vinegar
2 tsp extra-virgin olive oil
pinch of salt and pepper
1/3 cup goat cheese crumbles
a few fresh baby spinach leaves
4 slices of sandwich bread
2 T butter
Combine the tuna, pesto, vinegar, olive oil, salt & pepper in a small bowl; mix well. Spread a little dijon mustard (to your liking) on one slice of bread (or both). Top with a few spinach leaves, half of the goat cheese, and half of the tuna mixture. Place another slice of bread on top and repeat with the other sandwich.
Melt a tablespoon of butter in a large skillet over medium heat. Once melted, tilt the pan around to spread the butter. Lay sandwiches in the skillet and put a lid on the pan. Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm. Remove sandwiches from the pan, place remaining 1 T butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.
Remove from pan, slice in half (like your mom did - I always slice it into rectangles because she did), and serve.
Makes 2 sandwiches.
1. If you wanted it more "melty", try using a different type of cheese. I bet gouda, gruyere, or Swiss would be good, too.
from Perry's Plate