Martha Stewart’s Open-Face Tuna Melt

Yield: 2 Servings

Ingredients:

  • 1 (5-ounce) tin tuna, drained
  • Kosher salt and freshly ground pepper
  • Provolone cheese slices
  • 1 teaspoon Dijon mustard
  • 2 slices sandwich bread, lightly toasted
  • Dill pickle slices
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely grated Parmesan

 

Directions:

  1. Evenly divide tuna between bread; season with salt and pepper. Top with a few slices of dill pickle and a slice or two of provolone.
  2. Stir together mayonnaise, Dijon, and Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo puffs slightly and browns in places, 1 to 2 minutes.

 

 

 

Source: Martha Stewart Living, July/August 2017