Open-Faced Tuna Melt Sandwich
Description
Here's how we take a tuna melt from good to great: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
Ingredients
•
2 (3 ounce) pouches white albacore tuna, drained
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3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading
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2 teaspoons Dijon mustard
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2 tablespoons finely chopped red onion, or more to taste
•
2 teaspoons capers, drained
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2 tablespoons chopped cornichons
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1 tablespoon lemon juice
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1/4 teaspoon fresh or dried thyme leaves
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Sea salt and freshly ground black pepper to taste
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3 slices whole wheat or whole grain bread
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6 thin slices tomato
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3 large slices Gruyere, white Cheddar, or provolone cheese
Directions
1
Set the oven to broil and move the rack to the highest position.
2
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.
3
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.
4
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.