Name: Tuna Egg Salad Melts
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 sandwiches
Ingredients: Two 5-ounce cans albacore tuna, drained well; 4 hard-boiled eggs, chopped; 1 celery stalk, chopped (about 1/3 cup); 1/3 cup chopped dill pickles; 1/4 cup chopped pickled jalapeños; 3 scallions, trimmed and roughly chopped; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon smoked paprika; Kosher salt and freshly ground black pepper; 4 slices sourdough bread; 2 vine tomatoes, sliced; 4 slices pepper jack cheese

Directions

Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

Adapted from "Enough Already" by Valerie Bertinelli. © Mariner Books, an imprint of Harper Collins 2022. Provided courtesy of Valerie Bertinelli.

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Tuna Egg Salad Melts

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