Tuna and Roasted Tomato Melt
This is a straightforward version of the classic sandwich—with a few improvements. We opt for good-quality tuna, we use celery root instead of celery, and we roast the tomatoes to extract the most flavor. Since this is a warm sandwich, the roasted tomato actually holds up better than would its raw counterpart. We think you’ll agree that the addition of the fresh oregano brings out the flavor of the cheese.
Recipe information
Yield
makes 8 open-faced sandwiches (2 per person)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a bowl, flake the tuna with a fork and combine with the celery root, onion, and 1 teaspoon oregano. Add the mayonnaise and lemon juice, and mix well.
Step 3
Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano. Place the sandwiches in the oven and remove once the cheese is melted. Serve open-faced.
