We had the best tuna melt the other weekend atÂ Savi ProvisionsÂ in Inman park, a cute little neighborhood grocery store.Â I think the magic ingredient Â was some sort ofÂ pesto spread.Â It was soÂ delicious I wasÂ inspired to play around with a new tuna sandwich recipe. We had sun-dried tomatoes at home so I decided to go the route of sun-dried tomatoes vsÂ pesto and with someÂ help from a Tasty KitchenÂ recipeÂ I created this yummy sandwich.
- 1 can Tuna, Drained, 6-7 Ounce Can
- 1 Tablespoon Sun-dried Tomatos
- 2 teaspoons Red Wine Vinegar
- 2 teaspoons Extra Virgin Olive Oil
- 1 pinch Salt And Pepper, to taste
- 2 slices of gouda cheese (or enough for 2 sandwiches)
- 2 teaspoons Mustard
- Lettuce or spinach(about A Handful)
- Sandwich Bread (my favorite is sour dough)
- Combine the tuna, sun dried tomatos, vinegar, olive oil, salt & pepper in a small bowl; mix well.
- Spread a little mustard on one slice of bread . Top with lettuce, half of the gouda cheese, and half of the tuna mixture.
- Place another slice of bread on top and repeat with the other sandwich.
- Melt a tablespoon of butter in a large skillet over medium heat. Once melted, tilt the pan around to spread the butter.
- Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm.
- Remove sandwiches from the pan, place remaining 1 Tablespoon of butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.
Check out more V&V recipes in my recipe index