Southern California Cooking from the Cottage by Jane Stern

Author:Jane Stern
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 2010-04-05T16:00:00+00:00

SAN DIEGO’S “BEST” TUNA MELT

So many customers said this was the best tuna melt they had ever had, and we finally had to rename it accordingly. Its key ingredient is the sourdough Parmesan bread.

4 tablespoons butter, softened

8 tablespoons shredded Parmesan cheese

8 slices bacon

4 tablespoons mayonnaise

8 slices sourdough bread

2 cups prepared tuna fish

8 slices Cheddar cheese

2 large tomatoes, sliced

Combine the butter and Parmesan cheese in a small bowl. Spread on one side of each slice of bread. Grill or broil for 2 minutes or until toasted and golden brown. In a medium sauté pan cook the bacon until crisp. Spread the mayonnaise lightly on each of the non-toasted sides of the bread. Scoop cup of the tuna fish on each piece of bread. Place 2 slices of bacon on 4 of the slices of bread. Place a slice of cheese on the remaining 4 slices of bread. Broil all 8 slices until the cheese is melted. Place the tomato slices on the 4 slices without the bacon. We like to serve this sandwich open face.

MAKES 4 SERVINGS

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