Looking for a super-simple and quick recipe for dinner. Check out this open-faced tuna melt sandwich. The same delicious taste with half the carbs.
If an open-faced approach isn’t your style, try this with an everything bagel. Feel free to spice this up if the kiddos are in using a Serrano Pepper in addition to or instead of the Peppadew Peppers called out in the ingredients list.
Open-Faced Tuna Melt Sandwich
- 2 tbsp Olive Oil
- 2 5 oz can Water-packed Tuna Drained
- 1 Shallot Quartered
- 1/4 cup Peppadew Peppers
- 1 stalk Celery Cut into 1" lengths
- 1 Carrot Cut into 1" lengths
- 1 handful Cilantro Chopped
- 1/4 cup Bread-and-butter Chip Pickles
- 2 tbsp Dijon Mustard
- 2 tbsp Mayonnaise
- 4 slices Cheddar Cheese
- Preheat oven to 450° F
- Line a baking sheet with parchment, then lay out bread slices. Drizzle each slice with Olive Oil and sprinkle with crushed Sea Salt. Toast within the oven for 5 minutes.
- Add Carrot, Celery, Peppadew Peppers, Shallot & Pickles to Miniature Food Processor and chop to make Tuna Salad. Add to a medium bowl, then mix in Dijon Mustard and Mayonnaise.
- Spread Tuna Salad over Toasted Multigrain Bread slices. Add Cheddar Cheese Slices and bake for 10 minutes.
Peppadew Peppers were difficult to find. Finally found them within the deli section of our local grocery store.
Adapted from “Open-Faced Tuna and Cheddar Melt” found within High Flavor Low Labor by J. M. Hirsch