Can we all just agree that there’s nothing like a delicious, melty tuna sandwich?
Two years ago today we welcomed our second beautiful baby boy into the world. Now Sammy is a shy, funny, independent little guy who talks and runs all over the place and drives his big brother crazy. I can’t imagine life without him! Tonight we will have a small party for him at our house. There is nothing better than seeing happy little smiles on my boys’ faces!
Not only is it Sammy’s birthday, but it is also JUNE! Can you believe it is JUNE? What the heck?! It is also hot and very summer-like. I love it.
I got it in my head that I wanted to make tuna melts the other day. It seemed like a good meal to use for leftovers in these busy summer days. They turned out great, and I had them for lunch and dinner for 2 or 3 days.
Preheat your oven’s broiler. Line a baking sheet with foil and coat with cooking spray.
In a medium bowl, combine:
Two 12-oz. cans tuna, drained
One 14-oz. can quartered artichokes, drained and finely chopped
1/2 of a red onion, finely chopped
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons mayonnaise
Juice from 1 lemon
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Slice 6 Bolillo rolls (or any type of sandwich roll) in half and distribute the tuna mixture between the bottom halves of the rolls. Place the tuna-topped rolls on the prepared baking sheet and place in the preheated oven for 1 minute, just to warm the tuna up a bit.
Remove from the oven and distribute 2 cups of shredded mozzarella cheese between the 6 tuna-topped sandwich bottoms.
Place the baking sheet back into the oven for 3 to 4 minutes, or until the cheese is melted.
If you plan to use the tops of the rolls for your melts, place them on the baking sheet (cut-side-up) for the last minute of broiling.
Top the melts with tomato slices and fresh lettuce or spinach and the tops of the rolls.
Or you could forgo the toppings and enjoy a deliciously melty open-faced tuna melt.
Either way, ENJOY! And enjoy this summer weather!
- 2 12 oz. cans tuna drained
- 14 oz. can quartered artichokes drained and finely chopped
- 1/2 of a red onion finely chopped
- 2 tbsp. sun-dried tomatoes chopped
- 2 tbsp. flat-leaf parsley finely chopped
- 2 tbsp. mayonnaise
- Juice from 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 6 Bolillo rolls sliced in half
- 2 cups mozzarella cheese shredded
- 2 large tomatoes sliced
- 2 cups fresh spinach
- Preheat your oven’s broiler. Line a baking sheet with foil and coat with cooking spray. In a medium bowl, combine the tuna, artichokes, red onion, sun-dried tomatoes, parsley, mayo, lemon juice, olive oil, salt and pepper. Mix well. Distribute the tuna mixture evenly amongst the bottom halves of the rolls.
- Place the tuna-topped rolls on the prepared baking sheet and place in preheated oven for 1 minute. Top with the cheese, distributed evenly between the sandwiches, and place back in the oven for 3 to 4 minutes, or until the cheese is melted. Place the tops of the rolls, cut-side-up, on the baking sheet for the last minute of broiling.
- Distribute tomato slices and spinach amongst sandwiches and top with the tops of the rolls. Serve warm.