The Pioneer Woman Tasty Kitchen
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Sun-Dried Tomato Tuna Melts

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

I’ve come to love tuna dressed up in a vinaigrette rather than laden down with mayo. This is a sandwich that’s much more exciting than it looks.

Ingredients

  • 1 can Tuna, Drained, 6-7 Ounce Can
  • 1 Tablespoon Sun-dried Tomato Pesto (in My Recipe Box) Or Minced Oil-packed Sun-dried Tomatoes
  • 2 teaspoons Red Wine Vinegar
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 pinch Salt And Pepper, to taste
  • 2 teaspoons Dijon Mustard (or To Taste)
  • ⅓ cups Goat Cheese Crumbles
  • 1 ounce, weight Fresh Baby Spinach Leaves (about A Handful)
  • 4 slices Sandwich Bread
  • 2 Tablespoons Butter

Preparation

Combine the tuna, pesto, vinegar, olive oil, salt & pepper in a small bowl; mix well.

Spread a little Dijon mustard (to your liking) on one slice of bread (or both). Top with a few spinach leaves, half of the goat cheese, and half of the tuna mixture. Place another slice of bread on top and repeat with the other sandwich.

Melt a tablespoon of butter in a large skillet over medium heat. Once melted, tilt the pan around to spread the butter. Lay sandwiches in the skillet and put a lid on the pan. Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm. Remove sandwiches from the pan, place remaining 1 Tablespoon of butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.

Remove from pan, slice in half (like your mom did – I always slice it into rectangles because she did), and serve.

Makes 2 sandwiches.

Notes:
1. If you wanted it more “melty”, try using a different type of cheese. I bet gouda, gruyere, or Swiss would be good, too.

One Comment

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camperscove on 5.17.2010

I loved this!! I’m out of pine nuts so I just soaked the sun-dried tomatoes in boiling water, drained, and mixed them right in. I had feta in the fridge so used it instead of goat cheese. Don’t know why we ever used mayo – this is so much better!

3 Reviews

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Southern Bred on 8.29.2011

This recipe was fantastic! I substituted regular bread for ciabatta, and the extra crunch was great! My husband and I will surely make this again!

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Courtney McConnell on 4.12.2011

I absolutely love this sandwich! I may never eat tuna any other way again!

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heidimay18 on 7.11.2010

I didn’t have any goat cheese so I just used cheddar, but we loved these! I also added on some fresh sliced tomatoes and my boys kept telling me how yummy it was. Thanks for the great recipe!

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