Recipe courtesy of Kardea Brown
Recipe courtesy of Kardea Brown
Show:
Delicious Miss Brown
Episode:
Chicken Soup Is the Best Medicine
Tuna Melt on Pumpernickel Rye
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 623
- Total Fat
- 49 g
- Saturated Fat
- 18 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 36 g
- Cholesterol
- 120 mg
- Sodium
- 999 mg
This tuna melt was inspired by my Aunt TC, who never met a tuna melt she did not like. My tuna salad base has bold flavors and lots of crunchy texture throughout, and is served on crisped pumpernickel rye for a perfect pairing.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 623
- Total Fat
- 49 g
- Saturated Fat
- 18 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 36 g
- Cholesterol
- 120 mg
- Sodium
- 999 mg
Ingredients
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Directions
- To a bowl, add the tuna, mayonnaise, onion, pickles and brine, dill, mustard, garlic and onion powders and celery and mix together until everything is fully incorporated. Season with salt and pepper. Assemble the sandwiches with 2 slices Cheddar on the bottom 4 pieces of bread and about 1/3 cup tuna salad on top. Top with another piece of bread and set aside. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted.
- Add two of the sandwiches to the skillet and cook until the bottom piece of bread is nicely golden brown, about 5 minutes. Flip the sandwich over and cover with a lid. Cook until the cheese is melted and the bottom piece of bread is nicely golden brown, another 5 minutes.
- Repeat with the final tablespoon of butter and the last two sandwiches.
