Empty My Fridge
"Better than Take Out" Tuna Melt Sandwich | Seriously GOOD & Easy Recipe
Ingredients
- Sourdough bread4 slices
- Olive oil2 cans
- Mayonnaise½ cups
- Dijon mustard1 tbsp
- Shallot · finely chopped1
- Garlic · finely grated minced1 clove
- Paprika · smoked½ tsp
- Lemon1 tsp
- Parsley · chopped2 tbsp
- Tomato1
- Manchego cheese · shredded1 cup
- Salt
- Black pepper
Instructions
- Lightly toast the bread slices, then arrange them in a single layer on a foil-lined baking tray.
- Drain the tuna, flake it into a large bowl, and add the mayonnaise, Dijon mustard, shallot, garlic, paprika, lemon juice and chopped parsley. Season with salt and pepper and mix well.
- Spread the tuna mixture evenly over the four toast slices.
- Thinly slice the tomato, lay a few slices on each sandwich, then cover the whole surface with the shredded Manchego.
- Broil on the top heat only for 4 to 5 minutes, until the cheese has fully melted.
- Sprinkle with chopped parsley and serve at once.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicCheeseTomatoLemonBreadShallotManchego cheeseSourdough bread
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