Golden Diner Tuna Melt
Directions
- 1In a medium bowl, combine the mayonnaise, minced pickles, mustard, vinegar, paprika, garlic powder and onion powder, then slowly drizzle in the olive oil while whisking.
- 2Add the drained tuna, red onion and celery; fold to combine.
- 3Season to taste with Tabasco and salt; refrigerate for at least 1 hour.
- 4Heat a griddle or large skillet over medium heat.
- 5Lightly butter one side of each slice of bread.
- 6Add the bread to the heated griddle, buttered-side down, and divide the cheese among 4 slices of bread.
- 7Cook until the cheese is melted and the bread is crispy and golden, about 4 minutes.
- 8Transfer toasts to a large cutting board.
- 9Divide the cold tuna mix among 4 slices (about ½ cup each), schmearing it to cover each piece from edge to edge.
- 10Add a handful of chips on top and close the sandwiches with the other slices of bread, toasted-side up.
- 11Using a serrated knife, cut sandwiches in half diagonally and serve while the bread is warm.
Ingredients
- 0.33 cup mayonnaise
- 0.25 cup minced bread and butter pickles
- 1.5 teaspoon yellow mustard
- 0.5 teaspoon distilled white vinegar
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 cup extra-virgin olive oil
- 2 5-ounce cans yellowfin tuna packed in water, drained
- 0.33 cup minced red onion
- 0.33 cup minced celery
- 0.5 teaspoon Tabasco
- 0.5 teaspoon salt
- 6 tablespoons softened unsalted butter
- 8 slices rye bread
- 1 handful salt-and-vinegar potato chips
- 6 slices American cheese
Equipment
medium bowlwhisklarge skillet or griddlespatulacutting boardserrated knife
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