This time of year, with garden tomatoes ripening nearly every day and the dill ready for harvest, I think it is time to make a tuna melt on on Abigail's Oven Jewish Rye. Besides that, the Whole Grain Council has deemed August at Rye Month, so why not celebrate that too while we are at it?
A tuna melt is a grilled cheese sandwich with tuna salad filling, which I really enjoy. But this is actually quite surprising since as a child, mom packed tuna for lunch once a week, which I didn't really care for. Her's were a bit soggy and much too fishy for my liking, so I would layer the sandwich with my small bag of chips to at least give the thing some character.
But when you make this on our hardy rye, you will find that it pairs especially well with tuna salad, and holds up well to all the juicy ingredients (making this sandwich a far cry from my mom's soggy white bread sandwiches). And our recipe is absolutely scrumptious; a classic comfort food that is easy to make and always satisfying.
"This month we celebrate rye and its half sibling triticale. Perhaps better known for its use in whiskeys and by deli counters in the United States, rye has long played an important role in colder temperate countries where it was too cold or wet for wheat to grow dependably. Rye is an important component of heritage diets in these areas, used as a key ingredient in the fragrant, dense, and nutritious loaves celebrated in these regions. Much like other whole grains and whole grain ﬂours, rye – and especially its use in bread – fell out of favor when reﬁned white ﬂour and white bread became more aﬀordable and accessible in the late 19th century. In more recent years, rye’s many stellar qualities, both as a crop and as a food stuﬀ, have created a ‘rye’surgence of sorts, inspiring a wider appreciation for what was once known as a ‘peasant grain’".—Whole Grain Council
There are many things that make a tuna melt sandwich so good. Here are a few of the reasons why I love them:
- The combination of flavors is perfect. The creamy tuna salad, the melty cheese, and the toasted bread all come together to create a delicious and satisfying flavor combination.
- It's a comfort food classic. Tuna melts have been around for decades, and they're a classic comfort food for a reason. They're simple to make, but they're always satisfying.
- It's easy to customize. You can add your own personal touches to a tuna melt to make it your own. I like to add chopped celery, onion, and pickles to my tuna salad, but you can also add things like hard-boiled eggs, bacon, or avocado. In today's recipe, we have added dill, chopped purple onion, and chopped yellow bell pepper.
- It's a great meal for any time of day. Tuna melts are perfect for lunch, dinner, or even a late-night snack. They're hearty enough to fill you up, but they're not too heavy.
If you're looking for a delicious and satisfying sandwich that's easy to make, a tuna melt is a great option. It's a classic comfort food that's perfect for any time of day.
Here are some additional reasons why people love tuna melts:
- They're filling and satisfying. The combination of tuna, mayonnaise, and cheese is a great source of protein and fat, which can help you feel full and satisfied for hours.
- They're easy to make. There's no need to be a master chef to make a delicious tuna melt. Just mix together the tuna salad filling, spread it on some bread, and top it with cheese. Then, grill or broil it until the cheese is melted and bubbly.
- They're versatile. You can customize a tuna melt to your liking by adding different ingredients. Some popular additions include chopped celery, onion, pickles, hard-boiled eggs, bacon, or avocado.
- They're affordable. Tuna is a relatively inexpensive protein, so tuna melts are a great option for budget-minded eaters.
So there you have it! Those are just a few of the reasons why people love tuna melts. If you've never had one before, I encourage you to give this recipe below a try. And you might just find this to be your new favorite sandwich.
Tuna Melt on Jewish Rye
To make a tuna melt, you will need the following ingredients (recipe is for four open faced sandwiches | image below is for a single sandwich):
- Several slices of our Jewish Rye (or other REAL™ Sourdough Bread)
- 1 (6-ounce) can tuna, drained
- 1/3 cup mayonnaise
- 1/4 cup chopped bell pepper (yellow, orange, or red)
- 1/4 cup chopped purple onion
- 1 tablespoon chopped, fresh dill weed
- 12–16 thin slices of tomato
- half of a lemon juiced
- Salt and pepper to taste
- 4 slices bread
- 2 tablespoons butter, softened
- 8 slices of good melting cheese, (2 per sandwich)
- In a medium bowl, combine the tuna, mayonnaise, bell pepper, onion, dill, lemon juice, salt, and pepper. Stir until well combined.
- Spread butter on one side of each slice of bread.
- Place slices of bread, buttered side down, on a baking sheet.
- Top each slice of bread with a quarter of the tuna salad.
- Place 3–4 thin slices of tomato on each sandwich.
- Salt tomatoes, then cover each sandwich with two slices of cheese.
- Place the sandwiches on a cookie sheet under the broiler or until the cheese is melted and bubbly, (since I only made one today, mine was broiled my in my air fryer in just 3 minutes).
- Let cool for a few minutes before serving.
Here are some tips for making a great tuna melt:
- Use good quality tuna. I like to use albacore tuna in water or if I am making just one sandwich, I use tuna in a pouch.
- Don't overmix the tuna salad and don't go heavy with the mayo; you want it to be a little bit chunky.
- Use your favorite cheeses. I like to use cheddar or Swiss cheese.
- Don't overcook the tuna melt. You want cheese just to get bubbly and gooey.
- Serve with your favorite sides. I like to serve mine with a side of fruit or crunchy vegetables with chips (see image in the header to this post).
I hope you enjoy your tuna melt!
And remember, if you are looking for a place to get delicious sourdough bread for Sunday brunch, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout, EternalCore.org, and SearchIsaiah.org. His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.