Let me introduce you to one of my very favorite sandwiches. It’s high time you met. You see, I’ve been making and enjoying this sandwich for quite some time now, but for some reason I never took photos of it. Bad lighting, too hungry (usually), cheese too melty, not attractive. Oh, and I never wrote down the ingredients before. I just make it on the fly.
This week I became determined to share it with you. Even though it seems like a pretty ordinary, everyone-must-know-how-to-make-this, kind of sandwich, I figured that if we love it made this way, you just might like it too. This particular combo of tuna fish, crunchy celery and scallions, and a tangy mayo-mustard-horseradish dressing on rye toast is mouthwateringly good. It makes a great lunch, and can become a full meal when paired with a hot bowl of soup. If you’ve never added some of these flavors to tuna fish salad, try it. You may be surprised at how good it is.
TUNA MELTS WITH HORSERADISH MAYONNAISE
Yield: Serves 4
- 6 tablespoons mayonnaise, divided
- 2 5-ounce cans solid white tuna, drained
- 1/4 cup finely chopped celery
- 2 scallions, finely chopped
- 2 tablespoons finely chopped parsley, or 1 Tbsp. dried
- 2 teaspoons apple cider vinegar
- kosher salt and black pepper
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 4 large slices rye bread, lightly toasted
- 8 thin slices havarti cheese
- 8 slices of tomato
- dill pickles, for serving, (optional)
1. Position a rack in the upper third of the oven and preheat to 475*F.
2. Combine 4 Tbsp. mayonnaise, the tuna, celery, scallions, parsley, and vinegar in a large bowl and mix well. Season with salt and pepper.
3. Combine the remaining 2 Tbsp. mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
4. Season the tomato slices with salt; Place 2 slices on top of each sandwich, then top each with another slice of cheese. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles.
SOURCE: Carolyn’s Originals