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

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