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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This fabulous melt is found in diners across the USA. The secret is cold tuna and warm melted cheese. (I don't like warm tuna) Ingredients:
2 (6 ounce) cans solid white tuna in water, drained |
1/4 cup mayonnaise |
1/4 cup finely chopped celery |
1 1/2 tablespoons finely chopped onion |
1 tablespoon chopped parsley |
3/4 teaspoon red wine vinegar |
1 pinch sugar (secret hint) |
1 pinch salt |
1 pinch freshly ground black pepper |
4 slices seedless rye bread ( or your favorite) |
8 slices ripe tomato |
8 slices swiss or cheddar cheese (or both!) |
fresh dill or kosher pickle |
Directions:
1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, sugar and vinegar. Season with salt and pepper. Chill in fridge for 30 minutes.
3. Place the bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
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