I made this Italian tuna melt in the hopes of inspiring you to enter the Mezzetta® Make That Sandwich™ Recipe Contest with an original creation of your own for a chance at the grand prize of 25,000 dollars. Two runners-up will receive 1,000 dollars each.
You must use two Mezzetta products in your sandwich, a requirement that isn’t hard at all being they have lots of tasty products to chose from. Not only do they jazz up your sandwiches but they’re great in pasta salads, leafy salads, for appetizers and for snacking on straight out of the jar.
I used the savory garlic everything spread on my bread to make it taste like I had used garlic bread and the roasted red pepper strips and caramelized onions to flavor up the tuna salad.
I also added baby spinach, pine nuts for crunch and mozzarella cheese for the “melt” part of the equation. I toasted it up in salty, Parmesan butter until the bread was golden, hot and crispy and the cheese melted and stringy.
It was one of the best tuna melts I ever ate and promises to be a repeat.
Italian Tuna Melt
(makes 2 sandwiches)
1 can (5 – 6 ounce) albacore tuna, drained and flaked
1/4 cup chopped Mezzetta Roasted Red Pepper Strips and Caramelized onions, drained
salt and pepper
4 slices white bread
Mezzetta Savory Garlic Everything Spread
2 ounces sliced mozzarella
a handful or two of baby spinach
1 tablespoon of pine nuts or almonds
2 – 3 tablespoons butter
about 1 tablespoon Parmesan cheese
In a small bowl mix the tuna with mayonnaise (according to your own preference), the peppers and onions, and season to taste with salt and pepper.
Cover each slice of bread from edge to edge with the savory garlic everything spread. Place a layer of spinach on 2 of the pieces then divide the tuna among each one and spread from edge to edge. Sprinkle with pine nuts then top with the mozzarella cheese and the remaining slices of bread.
Lay the mozzarella slices on the remaining 2 pieces.
Preheat a large frying pan over medium heat. Melt a tablespoon of butter in the pan, spread it out and sprinkle half the Parmesan over it then carefully transfer the sandwiches to the pan tuna side down. Cook until golden brown on the bottom.
Butter the tops of the bread, sprinkle with the remaining Parmesan cheese and then carefully turn them over, one at a time, with a spatula. Cook until golden brown and the cheese is melted.