onion, provolone, bread, tomatoes, spinach, Dijon mustard, tuna, mayonnaise, carrots, celery
Sandwiches and Burgers
Back in college when we were less than sober, we used to order in greasy, cheesy, nasty pizza. A lot of our friends would also frequent Waffle House. So we thought, “okay, we need a recipe for something that satisfies the requirements of ‘drunk food,’ but maybe also qualifies as proper late night snack food.”
And with that, this recipe was born. We give you the oh-so-easy, delicious, and cheesy tuna melt. As a bonus, it’s not even terrible for you, and it’s packed with protein. Boom!
Yellow or red onion, thinly sliced
2 slices provolone cheese
1 slice multigrain bread
2 slices beefsteak tomatoes
Handful baby spinach leaves
Dijon mustard, to taste
1 can tuna
Mayonnaise, to taste
Carrots, shaved (optional)
Celery, finely diced (optional)
First things first, you have to make the tuna salad. To do so, drain the tuna in the can and add to a bowl. Using a fork, break up the tuna so it’s not in chunks anymore.
Add in mayonnaise a little at a time, while folding and mixing it into the tuna. Mix in mayo until it reaches your desired consistency. We also like to add diced celery and shaved carrots to our tuna salad for flavor and color. If you choose to add them, do so now.
To make your tuna melt, take your onion slices and lay them atop your slice of bread. Stick the onion-topped bread in a toaster oven until the bread is browned and somewhat crunchy.
Top the onions and bread with Dijon mustard, baby spinach (the mustard will help hold the spinach in place), tomato slices, and tuna salad.
Using a fork, mash the tuna down enough so that it covers the whole slice of bread. Top the tuna with the two slices of cheese.
Return the open-faced sandwich to the toaster. This time, however, put it on broil so that it just warms the top, thereby melting the cheese. Leave it in until the cheese melts and starts to lightly brown just a bit. Serve and enjoy!