Lunch!
Some cooking is skill - seasoning, grilling, baking - all require precise attention to procedure. Sandwiches, on the other hand, are not defined by skill, but by choice of ingredient. Anyone can put some stuff between two pieces of bread. It takes some shopping know-how to gather the ingredients to take a mundane sandwich to the next level.
Nope. Not Local. Not even close.
This sandwich is loaded with specialness.
First, there is the Bella Bru sliced sourdough sandwich bread. It has an excellent and strong sour flavor and with a tender texture. I love a chewy sourdough, but for sandwiches, you don't want large holes or a bread so strong that it fights for custody of the fillings.
Next, there is Genova Tonno, superbly flavorful and packed in olive oil. It's pricey. It's imported. It's higher in calories. IT'S TOTALLY WORTH IT. Trust me on this one.
Now, we doctor up the tuna. I used my Spicy Zucchini Relish, capers and mayo. Simple and delicious. If you don't have this special relish, use any kind you like. Sweet or dill, you make the call.. However, the capers are a must.
Layer the joy - add slices of avocado, tomato and provolone and cheddar cheese. Toast in a toaster oven until hot and bubbly. If you don't have a toaster over, Toast the bread first, layer on the goodies, and finish under your oven's broiler.
For any sandwich, proportions are strictly personal. I'll do my best to describe what we made and ate. (We being Miss Madelyn and myself.) These were so darn yummy, I knew I had to tell you about them.
Best Tuna Melt
2 cans Genova Tonno
3 to 4 tbsp. Mayonaise
3 tbsp. Spicy Zucchini Relish
1 tbsp. Capers
2 to 3 slices of bread
1 large, ripe, sliced tomato
1 large, ripe avocado
4 to 6 slices provolone and cheddar cheese
Drain tuna. (Not too hard. You may want to consider saving this flavorful olive oil for another use.) Add the mayo, relish and capers. Stir to combine. Load up the bread. Add sliced tomato and avocado and top with sliced cheese. Toast until hot and bubbly. Serve and enjoy!
