I can remember the day in elementary school when I first had a tuna melt. I was over a friend’s house and her dad offered to make us some. Tunafish + cheese? Melted? Who are these people?
Now, I know what the fuss was all about. These things are delicious! Here’s a recipe you’ve just got to try this summer.
Goat Cheese Tuna Melts
8 slices whole wheat bread
2 cans tunafish, prepared to your liking (I’m a mayo+relish gal)
4 oz herb goat cheese, softened
approx. 4 tbs dijon mustard
approx. 2 tbs butter, softened
8 strips bacon
I made a bowl of tuna salad and set it in the fridge for an hour. Then, I took out butter and goat cheese to come up to room temperature. I also shucked two ears of corn and started cooking them in the microwave.
Close to dinnertime, I buttered one side of each slice of bread.
On the non-buttered side, I coated half the slices with dijon mustard. The other half got a smear of herb goat cheese.
Because I am a glutton we had it on hand, I heated up a package of Hormel pre-cooked bacon. We’re still going through the souvenirs from the Takedown last month.
I piled tuna salad onto the goat cheese and then topped it with 2 slices of bacon.
I made 4 sandwiches for dinner and lunch leftovers + one grilled goat cheese sandwich because I ran out of tuna.
To cook these, I used my electric griddle . I heated it up and started toasting 3 sandwiches. I put a sheet of parchment across the tops of the sandwiches, so that I could press them down.
A jelly roll pan was the right size for this. I peeled off the parchment after pressing down, almost no butter stuck to the sheet!
Flipped, et voilá!
This was a quick, low-heat summer meal that got Justin’s stamp of approval. He is a sandwich connoisseur, and he thinks the herbs on the goat cheese really set the sandwich apart. Yay.
Served with bright yellow corn on the cob, no utensils required.
Best news, reheated for awesome lunch leftovers today!