Lars’s Tuna Cheese Melts

A Little Personal History:

Description:

Ingredients:

• 4 lettuce leaves, rinsed and chilled.
• 8 tomato slices, sliced thin.
• 4 slices mild cheese (i.e. Swiss, Mozzarella, Provolone, Gruyère, etc.)
  

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• 4 Tbs butter, softened at room temperature or oil spray
• 8 bread slices (White, Rye, Pumpernickel, French, etc.)
  

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• 1 (6-ounce) can tuna; water-packed, drained and flaked
• ¼ cup celery, finely chopped
• ¼ cup onion, finely chopped
• ¼ cup Lars’s Mayonnaise

Procedure:

1. Rinse lettuce leaves and refrigerate on small plate.
2. Slice tomatoes and cheese. Set aside on small plate
3. Spread butter or spray one side of each bread slide. Set aside..
4. Chop celery and onion, combine with tuna and mayonnaise in a small bowl. Fold together till well mixed.
5. Pre-heat large skillet over medium heat.
6. On non-buttered side of bread slices, evenly spread tuna mixture on 4 slices.
7. Top tuna mixture with a slice of cheese, 2 tomato slices and slice of bread, buttered side up.
8. With spatula, transfer sandwiches, tomato side up, to pre-heated skillet at medium heat. Cook for 3-4 minutes or until cheese is melted and bottom or bread is golden brown. Flip sandwiches over and repeat till other side is golden brown.
9. As sandwiches are done, transfer to serving plates, top each with a lettuce leaf; replace bread slice. With bread knife, slice in half, diagonally, and serve.

Advanced Preparation:

• Steps 1-4 can be prepared up to a couple hours in advance, sealed and refrigerated till ready to make the sandwiches.

Tips, Notes, and Variations:

• I like to prepare the lettuce a little in advance and refrigerate damp to get back some of that store fresh “crispness”.
• If you’d rather not grill with butter/oil, these sandwiches can also be baked.
  • Pre-heat oven to 350°F.
  • Place sandwiches on cookie sheet and bake for 12-15 minutes till cheese is melted and bread has lightly browned.
• Baking is also a a preferred method if preparing a large number of sandwiches or wishing to use large Croissants, split in half, for the bread.