As we’ve discussed before, tuna melts are a somewhat new food like for me, but now that I know how good they are, I’ve gone crazy and just can’t stop. From green goddess tuna melts to spicy open-faced tuna melts to the classic version, I think it’s obvious they’re a hit at my house. These Italian-inspired Tuscan tuna melts were no exception!
A no-mayo, olive oil-based tuna salad, sun-dried tomato spread, Fontina cheese, arugula and pickled shallots, I think a Tuscan would be proud to call these their own. Who knows if this would even make it on the chopping block IN Tuscany, but I hope to find out one day. Soon, very soon. Maybe I’ll actually have all my posts from my trip to France a year and a half ago on the blog by then.
Learn from my very bad example and use the best, bakery-quality sandwich bread you can find. I used some store-bought, not high-quality, brioche that looked decently fluffy and thick-cut and would-you-believe-no-local-bakeries-sell-brioche-in-my-moderately-large-city? It basically compressed into a crisp, cracker-like shell for the filling when griddled. Face-palm. Do as I say, not as I did (just in this case, though). USE GOOD BREAD.
This would make an easy lunch or dinner for those nights when you want something simple yet comforting. It has a few steps to it, but you could make the pickled shallots and sun-dried tomato spread ahead of time and spend a few minutes assembling and griddling when you’re ready to chow down. There’s nothing like a fresh-out-the-skillet, melty, gooey sandwich for dinner.
[tasty-recipe id=”37150″]
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