Masters of the Tunaverse Sandwich
Here's the tuna melt I made for Joel Kim Booster on The Great American Sandwich Show. She's a messy girl, and totally worth the extra napkins. —Lindsay Ames, The Great American Sandwich Show
Ingredients
- 1 cup mayonnaise, divided
- 4 slices pretzel challah
- 2 tablespoons spreadable chive-and-onion cream cheese
- 1 can (5 ounces) light tuna in water, drained and flaked
- 2 teaspoons prepared mustard
- 1 garlic clove, crushed
- 1 tablespoon pickled banana pepper juice
- 2 slices Swiss cheese
- 2 green onions, charred and cut in half
- 1/4 cup crispy shallots
- Pickled red onions, optional
Directions
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1Use 3 tablespoons mayonnaise to spread on 1 side of all bread slices. Toast bread, mayonnaise side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. Spread cream cheese over 2 slices.
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2Meanwhile, in a food processor, combine tuna, mustard, garlic clove, remaining mayonnaise and banana pepper juice. Pulse until lightly pureed. Divide between 2 remaining bread slices. Place Swiss cheese slices over tuna.
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3Place tuna-topped slices back into skillet; cover and cook until cheese is melted. Remove from pan, top with green onions and crispy shallots. Top with remaining bread slices. Serve with pickled red onions, if desired.
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