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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In 'Mother's Best, 150 Favorites from Mother's Bistro and Bar' Ingredients:
4 (6 ounce) cans albacore tuna, drained well (packed in water or oil) |
1/3 cup finely diced dill pickles (about 1/2 small dill pickle or 1 pickle spear) |
1/3 cup finely diced red onion |
1/3 cup finely diced celery |
1 cup mayonnaise (3/4 cup if not using albacore) |
1/8 teaspoon kosher salt (to taste) |
1/4 teaspoon fresh ground black pepper |
4 large slice rustic country bread (1/2-inch thick) |
1 large tomato, cut into 8 slices |
1/4 lb cheddar cheese, cut into 8 slices (medium or sharp) |
Directions:
1. Heat the broiler.
2. Put the tuna in a bowl and break it up with a fork; add in the diced pickle, onions, celery, mayo, salt, and pepper; mix well.
3. Arrange the bread on a baking sheet and place under the broiler; toast until the tops are light golden brown, 1 to 1 1/2 minutes (watch carefully to make sure they don't burn).
4. Turn the bread over, toasted side down, and spread the tuna salad evenly on the untoasted side of each slice.
5. Top each piece with 2 or 3 tomato slices, and then with 2 slices of cheese.
6. Place the open-face sandwich under the broiler, heat until the cheese has melted, 2-3 minutes, and serve.
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