OPEN FACED TUNA MELT

This Open Faced Tuna Melt sandwich will transport you to your favorite deli with delicious homemade tuna salad, fresh sliced tomato, and ooey-gooey mozzarella cheese, all on top of freshly toasted french bread! This would also taste amazing on my homemade Amish White Bread!

This sandwich tastes amazing with a big part (or two) of unprocessed herb snowy in cheese. In the summer we change a relatively prodigious garden with Oodles of tomato plants, from Red to Heirloom. When we can, we use those, but either way, you present not impoverishment to overleap that real important fixings. The herb compliments the tuna immix so cured!

There are a few things that I highly recommend when making this tuna melt recipe, and there are a few variables that you can change up.

INGREDIENTS :

• 1/2 teaspoon salt
• 1/2 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 8 slices mozzarella cheese
• 2 tablespoons butter, melted
• 1 medium tomato, sliced
• 1 loaf of french bread, 9 inches
• 2 (5 ounce) cans tuna, drained
• 1/2 cup (119.5 g) mayonnaise
• 1/4 tablespoon celery salt
• 2 tablespoons shallot, finely diced
• 1 tablespoon dill pickle, finely diced

INSTRUCTIONS :

1. Preheat oven to 350°F.
2. Slice French bread into 1-inch sandwich slices.
3. Places slices in baking pan and lightly coat the top with butter.
4. Bake for 5 minutes and then flip, lightly coat the opposite side with melted butter and bake for another 5 minutes (slices should be a light golden brown).
5. Meanwhile, in a medium bowl, combine tuna, mayonnaise, celery, salt, shallot, pickle, lemon juice, garlic, salt, and pepper.
6. Remove bread from oven and spread tuna mixture on the bread. Top each with one slice tomato and one slice of mozzarella.
7. Return baking dish to oven and broil for 5-7 minutes or until cheese is golden and bubbly.
8. Serve immediately.

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