~*~ FRENCH TOAST TUNA MELT WITH BEER CHEDDAR ~*~
This open-face sandwich recipe features Cahill’s Porter Cheddar, a striking cheese with mosaic patterns and subtle beer flavor. To bump up the protein and crunch, I dipped my bread in egg batter then fried it. But of course, you can skip this step to cut on cook time and clean up. You can use any bread you already have (like I did), but if you want an excellent crunch, use sourdough or rye bread.
1, 5-ounce canned tuna
1.5 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon (or more) minced red onion
1 tablespoon capers, optional
1 tablespoon lemon juice
1 teaspoon chopped parsley
salt & pepper, to taste
1 large egg
1 tablespoon (or more) half-and-half or milk
vegetable or coconut oil
1 – 2 tablespoons butter
1/4 teaspoon each salt & pepper
1 slice bread
1 slice Cahill’s Porter Cheddar
Artist: Howard Shore
Album: Sounds of the Shire
1. MAKE THE TUNA SALAD
In a medium bowl, mix together tuna, mayo, mustard, red onion, lemon juice, parsley, salt, and pepper.
2. MAKE THE EGG BATTER
In a bowl or baking dish, beat together eggs, half-and-half, salt, and pepper.
3. PREP THE KITCHEN
Heat an oven-proof skillet over medium-high heat. Cover the bottom of the skillet with layer of neutral oil, then add the butter. Set the oven to broil and move the rack to the highest position. Set aside a paper towel-lined plate.
4. FRENCH THE TOAST
When the pan starts to smoke, press the bread into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 – 3 minutes on each side, until a dark golden-brown. Remove skillet from heat and place french toast on a paper towel-lined plate to drain. Drain oil from the pan.
5. MELT THE TUNA
Place french toast back on the skillet. Divide tuna salad among slices, then top each with 1 slice of cheese. Broil tuna melts until cheese is golden brown and bubbling, 3 – 4 minutes.
Top with any of your favorite sandwich fixings like tomato, pickles, or extra mayonnaise. Serve with sliced apples, chips, and a ice cold glass of your favorite beer.
~*~ ST. PATRICK’S DAY VARIATION ~*~
Replace canned tuna with a few slices of deli corned beef. Top with sauerkraut and extra mustard.