Today we’re sharing a classic diner dish. We’re doing it cowboy style with a whole lot of cheese on toasty sourdough bread.

A good tuna  sandwich is one thing, a good grilled cheese is another, but when you combine the two….Ohhhh weee you get cheesy goodness. We are sorta kicking this up a notch and creating some of the best tuna you ever did taste.

Good Tuna

The key to good tuna is to start with well, good tuna, and make sure it is packed in WATER not oil.

Another thing that makes this recipe a bit unique is two additional ingredients…

creamy horseradish and capers! 

Both of these additions go great with fish and give it an extra zing that you might not think of.

The Right Buttered Bread

For this I like to start with a good sliced sourdough bread. Pair this with Kerry Gold butter, another item that my little Irish wife turned me onto, and whew..you have some goodness.



Half Way Cooked

That’s right folks, I said half way cooked. What does that mean? When you first toast both sides of the bread- don’t toast it all the way, just about half way toasted. This is because once we put the whole sandwich together we’re going to toast it all the way to that golden goodness.

Cheesy Goodness

Now folks this is where it gets good…3 cheeses, that’s right I said THREE! While your bread is half cooking go ahead and add parmesan cheese to the upside until it just begins to melt. Remove it from the skillet and add Mozzarella, and cheddar along with you tuna. You can use any cheese blends of your choice just make sure you get enough.

There you have it folks a great ol’ classic diner dish with a few additions to make this the best cheesy tuna melt y’all ever wrapped a lip around.

Check out the Video…

 

Tuna Melt - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 25 minutes
Servings 2 sandwiches

Ingredients

  • 1 9 ounce can solid white albacore tuna packed in water
  • 2 heaping tablespoons mayonnaise Duke’s brand preferred
  • ½ to 1 tablespoon horseradish
  • 2 tablespoons Worcestershire sauce
  • ¼ cup chopped green onion
  • 2 tablespoons sweet relish
  • 1 tablespoon capers
  • Salt and black pepper
  • 4 slices sourdough bread about 1/2-inch thick
  • butter softened for spreading
  • 4 tablespoons shredded Parmesan cheese
  • 4 tablespoons shredded cheddar cheese
  • 4 tablespoons shredded Mozzarella cheese

Instructions

  1. Drain the tuna well and place in a medium bowl. Stir in the mayonnaise, horseradish, Worcestershire, green onion, relish and capers. Season to taste with salt and pepper. Adjust any of the ingredients to taste, cover and set aside.
  2. Preheat a cast iron skillet over medium heat.
  3. Generously spread butter on both sides of the bread slices. Place the bread, in the skillet, and toast until about halfway toasted. Flip over and sprinkle the slices with about 1 tablespoon of Parmesan cheese. Continue cooking until the opposite side is about halfway toasted. Remove from the skillet.

  4. Sprinkle 2 bread slices with about 2 tablespoons of cheddar cheese. Top each slice with about half of the tuna mixture followed by about 2 tablespoons of Mozzarella cheese. Top each sandwich with the remaining bread slices.

  5. Return the sandwiches to the skillet and cook until golden brown and crispy. Flip and slightly mash the sandwich down with a spatula and cook until golden brown and crispy. Don’t be afraid to flip several times to achieve the desired color.Serve immediately.