I’ve learned the hard way that there is such a thing as a bad sandwich. I mean… I always thought, ya know, putting stuff on bread was kind of idiot proof. Cause it’s like… so simple and straight forward. Good bread + fresh toppings = thank heavens it’s lunch time and stuff.

 

 

But NOOOOOOO! People go and wonk it up. They make things soggy. Or worse… Dry. They put too much or too little or just… ew. I’m over even thinking about it. We must move on. But never forget!

 

Can we make a promise to each other? Let’s swear to hold ourselves to a higher sandwich standard. And let’s keep it. We’re worth it.

 

So. In a world full of tuna melt recipes and wannabes, it can be hard to find the comfort in it all. Because isn’t that what it’s really all about when you go in for a tuna melt? The simple comfort of melted cheese and tuna on toast? It’s a thing of beauty done well.

 

I added my own little Italian twist to this version by tossing some capers, roasted red peppers, and parsley in the mix. Oh! And provolone! We cannot forget about that. The cheese is way important here and always.

 

This recipes makes the perfect amount of tuna to top two sandwiches. One for you, and one for your lover, child, mother, friend, etc. If you need more, just double it up and share the love! Always share the love, tuna or no tuna.

Italian Tuna Melt – Baker by Nature

Serves 2, double as needed

Ingredients:

4 slices of bread

1 can of tuna, drained

1 heaping tablespoon whole grain mustard

2 tablespoons olive oil

2 tablespoons parsley, chopped

1 tablespoon capers, drained

2 tablespoons roasted red peppers, roughly chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon veganaise (or mayo, if you use it)

1 tablespoon dijion mustard

6 slices of provolone cheese

Instructions:

Preheat oven to 450 degrees (F).

In a large bowl mix together tuna, whole grain mustard, olive oil, parsley, capers, roasted red peppers, salt, and pepper.

In a separate small bowl mix together veganaise and dijion mustard. Spread the mixture evenly over the 4 pieces of bread, then add a piece of cheese to each. Divide tuna evenly between two pieces of bread, then top the tuna with the remaining bread. Add the final slice of provolone on top of each sandwich and place them on prepared baking sheet. Baked for 8 minutes, then crank the oven to 500 and bake for an additional 2-3 minutes, or until the cheese is bubbling and slightly golden. Remove from the oven and eat right away.