The Best Tuna Melt Sandwich Recipe On Sourdough Bread | Rockin Robin Cooks
This is a delicious tuna melt sandwich with green onion, celery, parsley, cheddar cheese, and I will show you how to cook it perfectly, grill marks and all. Did I mention butter? Yes, you must use real butter!
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Kitchen Tools Used Today:
▶︎ Cast Iron Grill Pan
▶︎ Chef Knife
Tuna Melt Recipe:
== Ingredients ==
- 1 can skipjack tuna, drained
- 14 cup organic celery, finely diced
- 2 or 3 green onion, diced
- Garlic salt
- Pinch of salt
- Squeeze of fresh lemon juice
- 1 Tbsp. fresh organic parsley, chopped
- Mayonnaise
- 2 slices cheddar cheese
- Butter from grass-fed cows
== Directions ==
Add the tuna, celery, onion, garlic powder, salt, lemon juice, and mayonnaise to a bowl and stir to combine well.
Place a good amount of tuna mix onto one slice of bread and add the cheese on top. Place the 2nd piece of bread on top. Add some softened butter to the outside of the bread and place it butter side down onto a cast iron grill pan.
Add more butter to the top piece of bread and cover with a lid or piece of foil. This will help the cheese melt.
Once golden brown, turn over the sandwich with a spatula and cook on the second side (covered) until the bread gets a nice golden brown and the cheese is melted.
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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Ina Garten's Croque Monsieur | Barefoot Contessa | Food Network
Ina makes a rich and creamy cheese sauce for her classic French sandwich made up of ham and Gruyere!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Croque Monsieur
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 30 min
Prep: 5 min
Cook: 25 min
Yield: 4 to 8 servings
Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter?flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
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Ina Garten's Croque Monsieur | Barefoot Contessa | Food Network
Jalapeno Cheddar Chicken Melt on Jalapeno Cheddar Bread Recipe
This grilled cheese features authentic Mexican flavors and oozes cheesy goodness, both baked into our Jalapeno Cheddar Loaf and with melted Monterrey Jack and Cojita cheeses. Learn more about our Jalapeno Cheddar Loaf at
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Easy Patty Melt Recipe | SAM THE COOKING GUY
Call it a burger, call it a sandwich, call it whatever you want - but the classic Patty Melt is an amazingly simple combination of deliciousness (that you don't need to go to Denny's to have).
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Brioche Bread Recipe and BIG NEWS!!!
Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam.
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