I swear I have been craving a tuna melt for about a good week now. And then last night when I was watching The Americans and Stan was having lunch with Zinaida at the diner and she asked, “What is a tuna melt?” I was sold, a tuna melt had to made today. Coincidentally, I had some English muffin bread that I made and there were about two slices left, it was just the amount I needed for my melts. Moons ago, I had English muffin bread and haven’t seen it anywhere. My first and only attempt at making bread was a sad one. It was a hot summer day and it was a garlic rosemary walnut bread that wasn’t quite done. But I ate it anyway, once I toasted it and buttered it, it’s wasn’t so bad. But I added more rosemary, thinking it would add to the earthiness of the loaf but it wasn’t a good idea, overwhelming it and for a while just the sight of rosemary made me run in the other direction. So, making bread has always intimidated me. But then I saw a recipe for English muffin bread on Cook’s Country that looked easy and it was. It was so easy, the following weekend I made another batch substituting reduced fat buttermilk for the milk in the recipe and instead of dusting with cornmeal, I dusted with raw brown rice farina and it was a little more tangy and tasted more like the bread I loved. (Really- if you are intimidated by making bread, try this as your first experiment and you won’t be disappointed.) So, where were we? Tuna melting time…
- 1 English muffin, split and lightly toasted or 2 slices English muffin bread
- 1 can chunk light tuna fish
- 1/2 stalk celery minced, about 2 tablespoons
- 1 tablespoon minced red onion
- 1 tablespoon mayonnaise
- a few black olives, minced
- thinly sliced fresh mozzarella sliced or shredded
Combine the tuna, celery, onion, mayo, olives and spread over the English muffin halves, top with the mozzarella slices and broil on high, about 6 inches away from the flame, until nice and bubbly, about 5 minutes. Enjoy!
My first batch of bread!
I made broccoli rabe* the other day and had some leftovers and instead of doing the usual, adding sausage and some kind of delectable pasta, I made a sandwich that didn’t disappoint. Layers of spicy Capicola, bitter broccoli rabe, creamy, buttery egg between a soft roll with a drizzle of sweet balsamic glaze make lunchtime extra special. Enjoy!
- 1 foot long roll
- leftover broccoli rabe
- 1/3 pound hot Capicola ham
- 2-3 eggs, made over-easy
- balsamic glaze
- a touch of mayonnaise
Split the roll lengthwise and spread a very thin layer of mayonnaise on both sides of the bread. Layer with the ham, broccoli rabe, and eggs. (After a massive over easy egg fail, I tried the sandwich without the egg and the egg makes all the difference in this sandwich, taking this sandwich from ordinary to extra special.) Drizzle with the balsamic glaze and serve open faced. Serves 2-3.
*To make the broccoli rabe, I bring a half a pot of water to a boil and add in a bunch of trimmed (about an inch from the stems) broccoli rabe, along with some salt. Cover and boil for 5 minutes. Drain. Into the same pot, combine 4 tablespoons of olive oil and 4-5 cloves of garlic, finely minced on low heat. Saute for about 10 minutes, stirring often and adding in a tablespoon or 2 of water at a time, to slow down the cooking process and preventing the garlic from burning. Add in the broccoli rabe and toss to coat with the olive oil and garlic.
There are few words that come to mind, when describing a fried bologna sandwich: yum, guilt, heavenly, forbidden, scrumptious, sexy, lol. Many words to describe a fried bologna sandwich, that transcend the deli counter. Frying the bologna with onion and peppers, gives it a whole new take on the humble luncheon meat, making it glorious. Did I just describe a sandwich as glorious? I guess so, lol. Enjoy your (fill in the blank) sandwich!
- 1/4 pound bologna, about 3 thick slices
- 1/3 cup thinly sliced onion
- 1/2 cubanelle pepper, sliced thin
- 1 pat unsalted butter
- 1 ciabatta roll, cut in half
- sea salt
In a heavy bottomed pan, melt the butter and add the onion and pepper. Saute on low heat for about 10 minutes, until the onion caramelizes and the pepper is softened. Slice the bologna slices in half, and stack them on top of one another and cut into 1/2 inch slices. Add to the onion and pepper. Spread the bologna slices out so they have space to fry up and brown. Fry for about 5 minutes, stirring often. Season with sea salt if needed. Spread a little bit of mayonnaise on both roll halves and top with the fried bologna. Serve with chips. And a locally grown apple, just to quiet the guilt. Enjoy!
Finally a red tomato! (Surrounded by seven green ones, but that’s okay. Who’s counting? lol) I am looking at this, with a glass-full-type-of-attitude and relishing my sweet success, by enjoying every bite of this tomato, on a ciabatta roll with good unsalted butter. As I looked out the window, I saw this red jewel, revealling its’ beauty, as she stood out among the green of the leaves and the unripe tomatoes. I knew I had to pick my first and probably last red tomato quickly, before a squirrel came along and swiped my prized treasure. And I didn’t want to have to break out the karate moves and wrestle my victorious tomato away from a squirrel. Happy weekend everyone!
- 1 good tomato
- 1 ciabatta roll, whole wheat or white
- 2 tablespoons good unsalted butter, like Plugra
- crunchy sea salt, like Maldon
- fresh ground pepper
- 1 sorrel leaf, cut into strips *optional
Cut your roll in half and butter both sides with unsalted butter. Cut your tomato into thin slices and overlap them on the buttered roll halves. Salt your tomatoes and top with the sorrel strips. Top with fresh ground pepper and enjoy! (I caught the squirrel peeking into the window, while I was eating my sandwich, all I had to do was a karate chop motion in the air, and he was gone.)