The biggest difference between the old and new tuna melts is the cheese. Remember the old one used feta cheese? It tasted good, but feta cheese didn't melt in the broiler, which made the melt loose quite a few points when it came to texture. To fix this problem, I've replaced the feta with fresh grated asiago cheese, which melts to a beautiful golden brown. Plus it's delicious.
The only other difference between the two melts is that I now mix the dry tuna with a little bit of olive oil and rosemary in a bowl before putting it on the bread. Just these few changes have made this one of my favorite meals.
Here's what it looked like after it came out of the broiler today.
8 comments:
Jordan your recipe is sounding better and better. Try brushing both sides of the bread with a touch of olive oil and toasting it in a pan, then add the rosemary and tuna.
freshly grated anasazi cheese is incredibly good. it certainly beats the honkin' big dandruff flakes that einstein brothers' bagels use. you know, we should get together and make a delicious three-course dinner. at least i think it would be a good idea.
All that sandwich is lacking is a thick layer of ice cold miracle whip.
Bridger doesn't know a good meal when he sees one, so don't you dare listen to him, Jordan. I think that it sounds divine and I think that I am going to give it a try. Maybe even tonight. Thanks for the recipe.
Reading this, I hear every word as if you were speaking to the viewers at home from the set of your very own cooking show. This tuna melt sounds delectable.
Two things: first, Good Things Utah is starting a new segment where viewers like you send in a video for them to show. I think you should make your tuna melt for them. You would definitely get some air time.
Second, how is your frying pan?
I'm salivating a tiny bit right now.
I can't help but crave asiago sourdough bread from Great Harvest after reading this post. I am also very impressed with your cooking skills.
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