Bonjour!! When I hear "Tuna Melt" nothing about this sandwich is conjured. Au contraire, for nothing about this sandwich is melted, (but for a lil'fromage) in addition, canned tuna is rarely such a stand-out. The recipe, from Food & Wine.com has taken the Tuna Melt to Oregon and obviously to a new standard. The Oregon Tuna Melt is delectably hearty and crisp. Each bite pops with dazzlingly fresh and sophisticated flavors, and if you don't like tuna, you can use canned chicken instead. We substituted the butter with a light coat of low-fat Pam spray and it was Divine without having to use our finger bowls when finished! I'm afraid photography by candlelight didn't do it justice here, but trust me, friends this is one gigantic hit in Le Gourou's kitchen. If I didn't have so many of them, I'd be clicking my heels over this sandwich. I know you'll all be dashing about to make the OTM, but I beg you, before you begin to enjoy it, please take a photo and be so kind as to email it to me. http://firstname.lastname@example.org/ I will be forever grateful to you.
Two 6 OZ cans albacore tuna
1/4 cup finely diced red onion
1/4 cup extra-virgin olive oil
1 Tbs balsamic vinegar
1 Tbs minced basil
1/2 Tsp crushed red pepper
Salt & Fresh ground pepper
Dijon mustard & mayo, for spreading
Eight 1/4 inch-thick slices of Swiss or Cheddar cheese (6 ounces)
Sixteen 1/8-inch-thick lengthwise slices kosher dill pickle
Préparation & Assemblée
1. In a medium bowl, mix the tuna w/onion, olive oil, vinegar, basil & crushed red pepper. Season w/salt & pepper.
2. Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayo, then top each roll half w/a slice of cheese. Spread the tuna salad on the bottoms and cover w/pickles. Close the sandwiches and spread the outsides of the rolls with butter or use Pam spray.
3. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve. Bon appétit