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 dip my bread in egg batter then fry it. But of course, you can skip this step to shorten cook time and clean up. You can use any bread you already have, but if you want an excellent crunch, use sourdough or rye bread.
~*~ TUNA MELT WITH BEER CHEDDAR ~*~
SERVES: 1 ⎪ DIFFICULTY: EASY | FUNK: MODERATE
Mise en Place
1, 5-ounce can of tuna
1.5 tablespoons mayonnaise, or more to taste
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 slice bread
1 slice Cahill’s Porter Cheddar
1. MAKE THE TUNA SALAD
In a medium bowl, mix together tuna, mayo, mustard, red onion, lemon juice, parsley, salt, and pepper.
2. MELT THE TUNA
Melt the butter in a skillet over medium-hight heat. Add the bread and top with tuna salad and slice of cheese. When the bottom of the bread is golden brown, transfer to the oven and broil until cheese is golden brown and bubbling.
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.
How would you use Cahill’s Porter Cheddar? Let me know what you’ve cooked and leave a comment below.