Oregon Tuna Melts
Recipe from Food & Wine

Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.


Oregon Tuna Melts
Squire Fox

by 6  people

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Ingredients
  • 2  6-ounce
    cans albacore tuna
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  • 1/4  cup
    finely diced red onion
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  • 1/4  cup
    extra-virgin olive oil
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  • 1  tablespoon
    balsamic vinegar
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  • 1  tablespoon
    minced basil
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  • 1/2  teaspoon
    crushed red pepper
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  •  
    Salt and freshly ground pepper
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  • 4 
    ciabatta rolls, split
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  •  
    Dijon mustard and mayonnaise, for spreading
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  • 8 
    1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
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  • 16 
    1/8-inch-thick lengthwise slices of kosher dill pickle
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  • 2  tablespoons
    unsalted butter, softened
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Directions
1.
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2.
Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3.
Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
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Related Recipe
Tuna Melt
Tuna Melt

In this updated version of the tuna melt, we go light on the mayo and top it with fresh tomato slices and shredded sharp Cheddar, which allows us to use considerably less cheese while ensuring that there's great cheese flavor in each gooey bite.

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