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Thread: Tuna Melt

  1. #1
    Julie Bove Guest

    Default Tuna Melt

    I am going to make them tomorrow for dinner. So far I have had no luck in
    doing so but I am going to try them in the oven. Rye bread for me. Gluten
    free bread for daughter. But... How do you do them? Open faced? Or two
    slices together? I can't decide.



  2. #2
    Judy Haffner Guest

    Default Re: Tuna Melt


    When I make Tuna Melt sandwiches at home for hubby and I, I use any
    bread I have on hand...anything works. I mix the tuna with mayo, a
    little pepper, sweet pickle relish and minced onion; spread on one side
    of the bread, putting a slice of Cheddar on top (there again, can use
    any cheese you have) and top with the other slice of bread and butter
    both sides of sandwich, and cook till golden brown, and cheese is very
    soft, turning over once, in skillet.

    Judy


  3. #3
    Bob Terwilliger Guest

    Default Re: Tuna Melt

    Julie wrote:

    > I am going to make them tomorrow for dinner. So far I have had no luck in
    > doing so but I am going to try them in the oven. Rye bread for me.
    > Gluten free bread for daughter. But... How do you do them? Open faced?
    > Or two slices together? I can't decide.


    I always make them open-faced.

    Bob



  4. #4
    Julie Bove Guest

    Default Re: Tuna Melt


    "Judy Haffner" <[email protected]> wrote in message
    news:[email protected]..
    >
    > When I make Tuna Melt sandwiches at home for hubby and I, I use any
    > bread I have on hand...anything works. I mix the tuna with mayo, a
    > little pepper, sweet pickle relish and minced onion; spread on one side
    > of the bread, putting a slice of Cheddar on top (there again, can use
    > any cheese you have) and top with the other slice of bread and butter
    > both sides of sandwich, and cook till golden brown, and cheese is very
    > soft, turning over once, in skillet.
    >
    > Judy


    Thanks! It never works when I make it in a skillet which really sucks
    because even my dad can make them and he can't really cook. That's why I'm
    gonna try the oven. I can't do grilled cheese either but if I toast the
    bread and put the sandwich in the oven wrapped in foil, it works.



  5. #5
    Julie Bove Guest

    Default Re: Tuna Melt


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:4f125703$0$2326$c3e8da3$[email protected] b.com...
    > Julie wrote:
    >
    >> I am going to make them tomorrow for dinner. So far I have had no luck
    >> in doing so but I am going to try them in the oven. Rye bread for me.
    >> Gluten free bread for daughter. But... How do you do them? Open faced?
    >> Or two slices together? I can't decide.

    >
    > I always make them open-faced.


    Thanks!



  6. #6
    sf Guest

    Default Re: Tuna Melt

    On Sat, 14 Jan 2012 20:07:08 -0800, "Julie Bove"
    <[email protected]> wrote:

    > I am going to make them tomorrow for dinner. So far I have had no luck in
    > doing so but I am going to try them in the oven. Rye bread for me. Gluten
    > free bread for daughter. But... How do you do them? Open faced? Or two
    > slices together? I can't decide.
    >

    I do it open faced on a lightly toasted English muffin.
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  7. #7
    Julie Bove Guest

    Default Re: Tuna Melt


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 14 Jan 2012 20:07:08 -0800, "Julie Bove"
    > <[email protected]> wrote:
    >
    >> I am going to make them tomorrow for dinner. So far I have had no luck
    >> in
    >> doing so but I am going to try them in the oven. Rye bread for me.
    >> Gluten
    >> free bread for daughter. But... How do you do them? Open faced? Or
    >> two
    >> slices together? I can't decide.
    >>

    > I do it open faced on a lightly toasted English muffin.


    Thanks!



  8. #8
    Paul M. Cook Guest

    Default Re: Tuna Melt


    "Julie Bove" <[email protected]> wrote in message
    news:jetjdl$ora$[email protected]..
    >I am going to make them tomorrow for dinner. So far I have had no luck in
    >doing so but I am going to try them in the oven. Rye bread for me. Gluten
    >free bread for daughter. But... How do you do them? Open faced? Or two
    >slices together? I can't decide.


    Open faced is the way I have always had them. Grilled on one side with a
    big slice of melted swiss cheese on top.

    Paul



  9. #9
    Julie Bove Guest

    Default Re: Tuna Melt


    "Paul M. Cook" <[email protected]> wrote in message
    news:jetuvi$12u$[email protected]..
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jetjdl$ora$[email protected]..
    >>I am going to make them tomorrow for dinner. So far I have had no luck in
    >>doing so but I am going to try them in the oven. Rye bread for me.
    >>Gluten free bread for daughter. But... How do you do them? Open faced?
    >>Or two slices together? I can't decide.

    >
    > Open faced is the way I have always had them. Grilled on one side with a
    > big slice of melted swiss cheese on top.


    Thanks! Got the Swiss.



  10. #10
    Paul M. Cook Guest

    Default Re: Tuna Melt


    "Julie Bove" <[email protected]> wrote in message
    news:jetn35$6ab$[email protected]..
    >
    > "Judy Haffner" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> When I make Tuna Melt sandwiches at home for hubby and I, I use any
    >> bread I have on hand...anything works. I mix the tuna with mayo, a
    >> little pepper, sweet pickle relish and minced onion; spread on one side
    >> of the bread, putting a slice of Cheddar on top (there again, can use
    >> any cheese you have) and top with the other slice of bread and butter
    >> both sides of sandwich, and cook till golden brown, and cheese is very
    >> soft, turning over once, in skillet.
    >>
    >> Judy

    >
    > Thanks! It never works when I make it in a skillet which really sucks
    > because even my dad can make them and he can't really cook. That's why
    > I'm gonna try the oven. I can't do grilled cheese either but if I toast
    > the bread and put the sandwich in the oven wrapped in foil, it works.



    The way we made them when I was doing short order cook work:

    melt butter in a large oven ready skillet
    lay 2 slices of bread down in melted butter

    or

    brush soft butter on one side of bread, 2 slices
    place butter side down in skillet

    add tuna mixture and top with cheese
    cook 2-3 minutes until bread is golden brown
    put under a broiler for 2 minutes or so until cheese is just melted and
    starting to bubble

    Works every time. Not quite rocket surgery.

    Paul



  11. #11
    Bob Terwilliger Guest

    Default Re: Tuna Melt

    Paul wrote:

    > Open faced is the way I have always had them. Grilled on one side with a
    > big slice of melted swiss cheese on top.


    I like Velveeta for tuna melts. I broil it until the cheese is browned in
    spots and bubbly.

    Bob



  12. #12
    Julie Bove Guest

    Default Re: Tuna Melt


    "Paul M. Cook" <[email protected]> wrote in message
    news:jeu6i2$v33$[email protected]..
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jetn35$6ab$[email protected]..
    >>
    >> "Judy Haffner" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>> When I make Tuna Melt sandwiches at home for hubby and I, I use any
    >>> bread I have on hand...anything works. I mix the tuna with mayo, a
    >>> little pepper, sweet pickle relish and minced onion; spread on one side
    >>> of the bread, putting a slice of Cheddar on top (there again, can use
    >>> any cheese you have) and top with the other slice of bread and butter
    >>> both sides of sandwich, and cook till golden brown, and cheese is very
    >>> soft, turning over once, in skillet.
    >>>
    >>> Judy

    >>
    >> Thanks! It never works when I make it in a skillet which really sucks
    >> because even my dad can make them and he can't really cook. That's why
    >> I'm gonna try the oven. I can't do grilled cheese either but if I toast
    >> the bread and put the sandwich in the oven wrapped in foil, it works.

    >
    >
    > The way we made them when I was doing short order cook work:
    >
    > melt butter in a large oven ready skillet
    > lay 2 slices of bread down in melted butter
    >
    > or
    >
    > brush soft butter on one side of bread, 2 slices
    > place butter side down in skillet
    >
    > add tuna mixture and top with cheese
    > cook 2-3 minutes until bread is golden brown
    > put under a broiler for 2 minutes or so until cheese is just melted and
    > starting to bubble
    >
    > Works every time. Not quite rocket surgery.
    >
    > Paul


    Ah... Thanks!



  13. #13
    Gary Guest

    Default Re: Tuna Melt

    Julie Bove wrote:
    >
    > Thanks! Got the Swiss.


    That's probably my favorite cheese!

  14. #14
    Gary Guest

    Default Re: Tuna Melt

    Bob Terwilliger wrote:
    >
    > Paul wrote:
    >
    > > Open faced is the way I have always had them. Grilled on one side with a
    > > big slice of melted swiss cheese on top.

    >
    > I like Velveeta for tuna melts. I broil it until the cheese is browned in
    > spots and bubbly.


    That reminds me of way back when I was married.....Ancient History 101

    She use to make what the kids called "wrinkled cheese" and it was good

    It was just toast. then add some cheddar cheese and broil until browned.
    Very tasty.

    Gary

  15. #15
    Julie Bove Guest

    Default Re: Tuna Melt

    Gary wrote:
    > Julie Bove wrote:
    >>
    >> Thanks! Got the Swiss.

    >
    > That's probably my favorite cheese!


    I like most cheese. I just don't like the ones that are super mild or super
    sharp, although I did used to like the really sharp ones. Fine in cooking
    but a little bitey on my tongue to just eat a piece.



  16. #16
    Julie Bove Guest

    Default Re: Tuna Melt

    Gary wrote:
    > Bob Terwilliger wrote:
    >>
    >> Paul wrote:
    >>
    >>> Open faced is the way I have always had them. Grilled on one side
    >>> with a big slice of melted swiss cheese on top.

    >>
    >> I like Velveeta for tuna melts. I broil it until the cheese is
    >> browned in spots and bubbly.

    >
    > That reminds me of way back when I was married.....Ancient History 101
    >
    > She use to make what the kids called "wrinkled cheese" and it was good
    >
    > It was just toast. then add some cheddar cheese and broil until
    > browned. Very tasty.


    I have done that with a tomato slice underneath.

    As a child I would make what I called a cheese vacation. It was just a
    slice of American cheese broken into pieces and stacked. Basically I would
    just keep folding over the cheese on top of itself. It reminded me of some
    of the rocks we saw when on vacation which is why it got the name.



  17. #17
    Nan Guest

    Default Re: Tuna Melt

    On Jan 15, 8:56*am, Gary <g.maj...@att.net> wrote:
    > Bob Terwilliger wrote:
    >
    > > Paul wrote:

    >
    > > > Open faced is the way I have always had them. Grilled on one side with a
    > > > big slice of melted swiss cheese on top.

    >
    > > I like Velveeta for tuna melts. I broil it until the cheese is browned in
    > > spots and bubbly.

    >
    > That reminds me of way back when I was married.....Ancient History 101
    >
    > She use to make what the kids called "wrinkled cheese" and it was good
    >
    > It was just toast. then add some cheddar cheese and broil until browned.
    > Very tasty.
    >
    > Gary


    My Mom would do that with tomato slices and onion sliced very thinly &
    the cheese of course. That makes my mouth water even thinking about
    it.
    Nan in DE

  18. #18
    Storrmmee Guest

    Default Re: Tuna Melt

    i prefer opened because it seems like more and the filling is less carbs and
    you can have more of it, Lee
    "Julie Bove" <[email protected]> wrote in message
    news:jetjdl$ora$[email protected]..
    >I am going to make them tomorrow for dinner. So far I have had no luck in
    >doing so but I am going to try them in the oven. Rye bread for me. Gluten
    >free bread for daughter. But... How do you do them? Open faced? Or two
    >slices together? I can't decide.
    >




  19. #19
    Julie Bove Guest

    Default Re: Tuna Melt


    "Storrmmee" <[email protected]> wrote in message
    news:[email protected]..
    >i prefer opened because it seems like more and the filling is less carbs
    >and you can have more of it, Lee


    I did them open faced. Came out well the second time. That Veganise just
    doesn't have the tang of a regular mayo. The first ones needed something.
    I added a lot more sweet pickle relish to the second batch. It was what
    they needed.



  20. #20
    Storrmmee Guest

    Default Re: Tuna Melt

    glad you enjoyed its ome of my favorites in the way of a sand, Lee
    "Julie Bove" <[email protected]> wrote in message
    news:jgl3dn$l1c$[email protected]..
    >
    > "Storrmmee" <[email protected]> wrote in message
    > news:[email protected]..
    >>i prefer opened because it seems like more and the filling is less carbs
    >>and you can have more of it, Lee

    >
    > I did them open faced. Came out well the second time. That Veganise just
    > doesn't have the tang of a regular mayo. The first ones needed something.
    > I added a lot more sweet pickle relish to the second batch. It was what
    > they needed.
    >




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