Tuesday, August 27, 2019


I remember long ago having an open-faced tuna melt sandwich at Woodward & Lothrop Tea Room with my mom. This is one of my husband's favorite sandwiches.

1 (5-oz) can of your favorite tuna in water or oil
2 T minced red onion
1 celery stalk, minced
½ cup mayonnaise
1 T lemon juice
½ t seasoned salt
½ t lemon pepper
¼ t celery seeds
2 slices sourdough or whole-grain bread, toasted
Butter, to spread on toast
4 slices Swiss cheese
2 large tomato slices

Drain water from can of tuna and spoon tuna into a medium-size bowl.
Break up the tuna with a fork and add the red onion, celery, mayonnaise, lemon juice, seasoned salt, lemon pepper, and celery seeds.
Mix until well combined.

Spread a little butter on each slice of toasted bread.
Spoon on some tuna, top with a slice of cheese.
Add a slice of tomato and another slice of cheese.

Place under the broiler for about 3 minutes, or until cheese is nicely melted.

Cut each in half and serve with some potato chips and a pickle slice.

Serves 2

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