Gruyère Tuna Melt Recipe
The tuna melt is a diner classic, but we decided to take it to the next level by combining our Grown-Up Tuna Salad with Gruyère cheese and garlic toast.
What to buy:
Be sure to use a good-quality cheese for this recipe. Avoid buying the pre-grated kind: It won’t give much flavor. If you don’t like Gruyère, an aged cheddar is a good substitute.
This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
- 1 medium garlic clove, peeled
- 8 (1/2-inch) slices good-quality sourdough bread
- 2 tablespoons olive oil
- Freshly ground black pepper
- Grown-Up Tuna Salad
- 4 ounces finely grated Gruyère cheese
- Rub the garlic clove on both sides of the bread slices, brush one side of each bread slice with olive oil, and season well with salt and pepper.
- Heat a large frying pan over medium-low heat. Meanwhile, top 4 of the bread slices with 1/2 cup each of the tuna salad. Top the tuna salad with an ounce of the grated cheese and close the sandwiches with the remaining bread slices.
- Place the sandwiches in the heated pan and cook until the bread is golden brown and the cheese has melted, about 5 to 8 minutes per side.
Beverage pairing: Trumer Pils, California. A beer is always a good match with a tuna melt, and this one has just a touch of hoppy florality to make things interesting. It also has a lot of malty semisweetness that will go wonderfully with the nutty Gruyère.
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