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Open Faced Tuna Melt

Open Faced Tuna Melt

Being of Scandinavian decent open faced sandwiches are in my DNA.  You will see many of those here in the coming months as I get started.  Doesn’t it drive you crazy when a restaurant uses super thick bread and you can’t even taste the contents of the sandwich?  Don’t even get me started on the extra carbs involved.  I’m always the weirdo tossing the top layer of bread off to the side and eating my sandwich or burger with knife and fork.  Or, if that’s not an option I will gladly use the lettuce as my “top bread.”

Here’s a wholesome and lower carb “Open Faced Tuna Melt” that is perfect for a summer lunch with some carrot sticks, kettle chips and that Rhubarb Sunset I wrote about earlier.

1 can good quality chunk tuna, drained

2 tablespoons finely chopped sweet pickles – or homemade quick pickles if available

1 tablespoon finely chopped onion

3-4 tablespoons mayo – just enough to lightly coat the tuna

few shakes of pepper to taste

Mix altogether.  Toast a couple pieces of whole wheat bread.  I like Nature Hearth Lite – less calories and carbs than regular bread.   Spoon tuna mixture on toast and top with cheese of your choice.   I used marble jack in the picture, but provolone, cheddar, or pepper jack would all be great options, too.

Place under high broiler for a few minutes until cheese starts to brown.  Watch carefully – it can go from perfect to disaster very quickly.

Open Faced Tuna Melt




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