Tarragon Tuna Melts: Make the Takeout

No Comments | Written on June 5, 2012 at 9:00 am, by The Editors

If you’re like us, you never met a tuna melt you didn’t like. There’s something about the combo of creamy tuna salad and melted cheese that hits a seriously soul-satisfying spot. Sure, a tuna melt is one of the easiest sandwiches to make. But it’s also lends itself easily to innovation. Want Swiss instead of cheddar? English muffins instead of rye bread? No problem. With a classic tuna melt, you can get as creative as you like, and the sandwich will still be one of the easiest there is to make.

The tuna melt recipe we’ve chosen here is a class act indeed. This might be take-out from one of those fancy new restaurants that pop up in the latest gentrified neighborhoods. With upgraded ingredients like dried tarragon, sourdough bread, fresh chives, and Italian parsley, this tuna melt would certainly feel at home in a hip San Francisco café in or at a hot New York chef’s new take-out counter at his fancier establishment.

And the best part of this tuna melt—aside from the its tasty, golden-brown goodness—is that it’s easy to make. You won’t be in the kitchen for more than a half an hour, although the guests you serve this sandwich too might never guess you could whip up something this pretty is so short a time.