Parmesan pesto tuna melts is a sandwich recipe that is sure to become a favourite. You may also opt for the open-face version which looks more like a mini-pizza - a sure success at parties too!
Preparation time: 5 min
Cooking time: 10 min
Total time: 15 min
- 280 g Elite tuna in sunflower oil, drained
- 4 tbsp mayonnaise
- 4 tbsp prepared pesto
- 50 g shredded parmesan cheese
- 2 tsp garlic, minced
- Salt and pepper, to taste
- Sliced bread of choice (rye is a good choice)
- liced tomato, optional
- Sliced mozzarella or provolone cheese
- Empty cans of tuna into a medium sized bowl and flake with a fork.
- Add in mayonnaise, pesto, parmesan cheese, garlic, salt and pepper, and mix well.
- Heat a large skillet over medium heat.
- Butter one side each of eight slices of bread; you will only need to butter four slices if making an open-face sandwich.
- Once skillet is warm, add one slice of bread to the skillet, butter side down.
- Immediately layer with one slice of cheese, 1/4 of the parmesan pesto tuna mix, tomato slices (if using), and another slice of cheese. Top with a second slice of bread, butter side up.
- Allow to cook, about 3 minutes, or until bottom slice of bread has turned golden brown. Flip sandwich with a spatula, and repeat on the other side. Remove tuna melt from skillet and repeat process to make three more sandwiches.
For open-face tuna melt:
- Prepare sandwiches in an oven-safe skillet, using the same process as above, except for leaving off the top layer of bread when layering sandwich ingredients.
- Cook sandwiches until bottom slice of bread has turned golden brown.
- Turn oven broiler to high.
- Place skillet on middle oven rack, and broil for about 2 minutes, or until cheese on top is melted and dotted with brown.
- Remove skillet from oven and enjoy!