Easy Diner-Style Tuna Melt

• porties: 2 servings
• actieve tijd: 5 minutes
• totale tijd: 15 minutes

Ingrediënten

One 5-ounce (142g) canned oil- or water-packed tuna, drained well

1/2 cup (120g) Hellmann's mayonnaise (see note)

2 tablespoons (10g) panko bread crumbs (optional; see note)

Kosher salt and freshly ground black pepper

Two 1-inch-thick slices (for open-faced) or four 1/2-inch-thick slices (for closed sandwiches) white sandwich bread

Vegetable oil, clarified butter, and/or melted butter, for brushing the bread

4 slices Cheddar or American cheese

Instructies

In a small mixing bowl, combine tuna, mayonnaise, and panko (if using). Using a fork or stiff rubber spatula, stir and mash mixture vigorously until well-combined and almost no flakes of tuna remain. Season with salt and pepper.

For Open-Faced Sandwiches: Position oven rack about 6 inches from broiler element, and preheat broiler. Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.

Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of cheese, spreading it in an even layer, then top each with remaining 2 cheese slices. Continue to cook until bottom of bread is well toasted, then transfer to a baking sheet and broil until cheese is well melted, about 1 minute. Serve.

For Closed Sandwiches: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.

Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of 2 of the bread slices, spreading it in an even layer. Close sandwiches, placing top bread slices cheese side down, and continue to cook until bottom of sandwich is well toasted; press down gently on sandwich with cooking weights or a spatula to ensure even heating and browning.

Flip tuna melt and cook until second side is well toasted. If your cheese at this point isn't melted enough, transfer sandwiches to a baking sheet and heat in oven until cheese is well melted, about 3 minutes. Serve.

Notities

WHY IT WORKS

Brushing the bread with oil or butter ensures it's evenly coated for proper griddling without accidentally saturating it with pools of grease in the pan.

Adding extra mayo plus panko bread crumbs to the tuna salad creates a texture that is moist and light and fluffy, but not runny.

Toasting both sides of each bread slice ensures maximum flavor and textural contrast.

Voedingswaarde

• Portiegrootte: Makes 2 open-faced or cl
• Calorieën: 967 kcal
• Totale vet: 75 g
• Verzadigd vet: 23 g
• Onverzadigd vet: 0 g
• Cholesterol: 127 mg
• Natrium: 1533 mg
• Totale koolhydraten: 38 g
• Voedingsvezels: 2 g
• Totale suikers: 5 g
• Eiwit: 34 g