All this winter weather has me remembering a snow day when I was a kid and a sublime lunch. So, let’s get in the flashback machine and away we go… It was a snow day and I was a kid, playing at my friend Meaghan’s house. Her Mom called us in for lunch. She set down a plate in front of each of us after we shed our boots, mittens, hats, jackets and snow pants. What was it? I asked and she explained it was an Open-Faced Tuna Melt Sandwich. I didn’t know it yet, but I was about to fall in love. This is one of my all-time favourite Lenten meals. Perfect for a Friday dinner. The one pictured is made with a chives cheddar.
Open-Faced Tuna Melt Sandwich
1 can of white albacore tuna
1 tablespoon fresh lemon juice
2 tablespoons mayonnaise
Pinch of freshly ground black pepper (salt optional)
1 tablespoon capers or pickle relish (optional)
1 tablespoon finely chopped red onion (optional)
2 slices of bread (white, whole wheat or sourdough recommended)
2 slices Monterey Jack, Pepper Jack or cheddar cheese (Swiss is ok too)
1. In a mixing bowl, mix all ingredients with a spoon. Refrigerate until you’re ready to make the sandwich.
2. Preheat oven broiler . Place both slices of bread separately on an oven-safe baking tray.
3. Spoon tuna salad mixture on each piece of bread. Use a slotted spoon to avoid excess moisture which may make the bread a little soggy.
4. Top with one slice of Monterey Jack or Cheddar cheese. For extra flavor kick, use Pepper Jack.
5. Slide tray into oven about five to six inches from broiler element and keep a close eye. It should melt within a few minutes, depending on your broiler heat. Oven temperatures vary so watch the time and the sandwiches the first time you do this and make a note of how long is ideal with your oven so you know for next time.
6. Serve immediately with fresh fruit or potato chips on the side. This is not a sandwich that can be reheated, so enjoy it the first time around.