This Aint Your Mother’s Tuna Melt

I recently read a NYT article about how famous chef Alice Waters of Chez Panisse restaurant in Berkeley California makes a simple grilled cheese sandwich. It involved things like fresh artisan bread, aromatic cantal cheese, rubbing with garlic, and serving with pickles or sauerkraut. Sounds perfect.

Well I love sauerkraut too, so I riffed on this for a kicked-up tuna melt. Thanks Alice.

4 sliced favorite sandwich bread, I used Rye

1 can favorite tuna, drained

Good real mayonnaise, about 2 Tbs, or to taste

1/2 cup fresh sauerkraut, drained

1/3 lb Pepper Jack cheese, thinly sliced

4 Tbsp coarsely grated Parmesan cheese

1 tomato, sliced, or better yet, leftover tomato salad (which is what I used)
1 clove garlic, peeled and sliced in half lengthwise

Preheat a panini press to medium-high. Mix the tuna and the mayonnaise in a small bowl. Grind in fresh black pepper to taste.

Lay the bread out on a clean work surface. Layer one half of the Pepper Jack cheese on two slices. Divide the tuna between these two slices, and spread evenly. Divide the sauerkraut on top of the tuna.

Then layer the remaining Pepper Jack on the two slices. Divide the Parmesan cheese about these two slices.

Now top each of the two slices evenly with the tomatoes (I used tomato salad).

Top the sandwiches with the other slices of bread and spray generously with coconut oil (or olive oil).

Place sandwiches, sprayed side down on panini press. Spray second side generously with oil. Close panini press and brown the tuna melts until the cheese melts and begins to ooze out the side, about 5-8 minutes.

Now remove melts from press and rub both sides of the melts with the sliced garlic. Discard the garlic and slice the melts in half. Serve with fresh fruit if desired.

Serves 2.

Cook's Note: I used leftover heirloom tomato salad which added a whole dimension of flavor. Think about this the next time you make a tomato salad!

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog