May 6, 2010

SDT Week – Day 4: Sun-Dried Tomato Tuna Melts

(What’s SDT Week? Click here.)You may not be able to tell by the boring-ish bread in the photo, but I’m a bit of sandwich snob. I’m picky about the meat, the cheese, the spreads, and 99% of the time I prefer a hot, grilled sandwich over a cold one. I even grilled a PB&J once. I don’t even like PB&J but I was pregnant at the time, and well . . . strange things happen. It was pretty good, though.I really, really, really liked this sandwich. I made this for lunch two days in a row. I’m on my own for endorsing this one because Steve was at school. I like the idea of using a little oil and vinegar to dress the tuna instead of mayo or Miracle Whip. The first time I tried tuna with a vinaigrette was in this sandwich, which is incredibly time-consuming for a sandwich, but boy, is it worth it once in a while.

Sun-Dried Tomato Tuna Melts

Ingredients:

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
dijon mustard
a few fresh baby spinach leaves
4 slices of sandwich bread
2 T butter

Directions:

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.

Nat's Notes:
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

30 Minutes and Under, Main Dish Seafood, Perry's Plate Originals, Sandwiches and Wraps

2 comments »

2 Responses to “SDT Week – Day 4: Sun-Dried Tomato Tuna Melts”

1

grace — May 6, 2010 @ 9:18 pm

in the past, even one whiff of canned tuna will turn my stomach. HOWEVER, by simply involving sun-dried tomatoes, you nearly have me convinced that i'd love this sandwich!

[Reply]
2

Lauren — May 7, 2010 @ 10:50 am

What a fantastic tuna melt! I love sun-dried tomatoes, and your idea for including goat cheese to achieve the creaminess of mayo is genius.

[Reply]