Tuna Tantrum
Basically, this is a Tuna Melt; the Tuna Melt that I served at Pickle’s “Ungourmet” Deli in New Hope, PA. The version here IS a Tuna Melt, the Tuna Melt I make at home for family, friends and myself.
Servings Prep Time
1sandwich 10minutes
Cook Time
10minutes
Servings Prep Time
1sandwich 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Cut a 6-7″ piece of French Bread from a loaf, and then cut it in half length-wise. Use either the top or bottom and reserve the other half.
  2. Place the bread on a foil-lined sheet pan and brush with Olive Oil.
  3. Sprinkle the bread with the Garlic and Smoked Paprika, and then place under a broiler to brown, slightly… do not crisp up the whole thing.
  4. Spread the Tuna Salad evenly over the French Bread.
  5. Top with the Tomato slices.
  6. Cover with the Provolone Cheese, and then sprinkle the Parmesan Cheese on top of that.
  7. Sprinkle the rest of the Olive Oil over the cheese and then dust it with the Paprika.
  8. Put the sandwich under a slow broiler, and heat till hot and the cheese is browned and bubbly.
  9. Top with the Parsley, and serve with Potato Chips and a Kosher Pickle spear.
Recipe Notes

As far as sandwiches go, this and the old fashioned Grilled Reuben, and perhaps the Veggie Burger at Frankfort Hall in Philadelphia, battle it out constantly for which is my ultimate favorite.

Tuna Salad 01 Recipe Link:

Tuna Salad 01