Gruyère Tuna Melt
The tuna melt is a diner classic, but we decided to take it to the next level by combining our Grown-Up Tuna Salad with Gruyère cheese and garlic toast.
What to buy:
Be sure to use a good-quality cheese for this recipe. Avoid buying the pre-grated kind: It won’t give much flavor. If you don’t like Gruyère, an aged cheddar is a good substitute.
This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
- 1 medium garlic clove, peeled
- 8 (1/2-inch) slices good-quality sourdough bread
- 2 tablespoons olive oil
- Freshly ground black pepper
- Grown-Up Tuna Salad
- 4 ounces finely grated Gruyère cheese
1Rub the garlic clove on both sides of the bread slices, brush one side of each bread slice with olive oil, and season well with salt and pepper.
2Heat a large frying pan over medium-low heat. Meanwhile, top 4 of the bread slices with 1/2 cup each of the tuna salad. Top the tuna salad with an ounce of the grated cheese and close the sandwiches with the remaining bread slices.
3Place the sandwiches in the heated pan and cook until the bread is golden brown and the cheese has melted, about 5 to 8 minutes per side.
Beverage pairing: Trumer Pils, California. A beer is always a good match with a tuna melt, and this one has just a touch of hoppy florality to make things interesting. It also has a lot of malty semisweetness that will go wonderfully with the nutty Gruyère.
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