This tuna melt has a secret in it’s mayo. A hot, Horseradish kinda secret. Do we have your attention now? Read on brave one.
Ingredients:
6 tablespoons mayonnaise
2 6 ounce cans of drained solid white tuna
¼ cup finely chopped tuna
2 tablespoons drained sweet picket relish
1 diced hard boiled egg
2 tablespoons finely chopped fresh parsley
2 teaspoons apple cider vinegar
Kosher salt and freshly ground pepper
1 tablespoon whole grain mustard
1 tablespoon prepared horseradish
4 large slices rye bread, lightly toasted
8 slices havarti cheese
2 tomatoes cut into 8 slices
Directions:
Step 1: Position a rack in the upper third of the oven and preheat to 450 degrees. Combine 4 tablespoons mayonnaise, the tuna, celery, relish, egg, parsley and vinegar ion a large bowl and mix well. Season with salt and pepper.
Step 2: Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a bowl, spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
Step 3: Season the tomato slices with salt, place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles.
