The Family Cookbook
Culinary Heirlooms
by Doug Anderson
This week's recipe is what I like to call "Couch Potato Chic," and it comes to us from an expert in that field. Intrigued? Frightened? Then ready yourself for:
Eric's Monday Night Tuna Melts
The author tells us: "I invented these after getting bored with regular tuna sandwiches. I make them on the George Foreman grill, but I'm sure they would be just as good prepared traditionally."
Feeds two or three, depending on how many people are watching you eat.
INGREDIENTS:
Canned Tuna (One can)
Parmesan cheese
Garlic powder
Pickles
Onions
salt
pepper
butter
potato bread (Nice touch, Eric!)
American cheese
ASSEMBLY:
Drain excess oil from tuna and scoop into medium size mixing bowl.
Add pinch of garlic powder, a "couple of shakes" of parmesan cheese, pinch of salt, pinch of pepper, one dollop mayo. Here the author cautions: "Be careful! Too much mayo will make the mixture slide out of the bread during cooking!" Chop pickles and onions and add to mixture, stir vigorously. Set mixture aside and butter one side of four slices of potato bread, turn over and slather mixture evenly. Then assemble sandwich (sandwiches) and grill until golden brown. Garnish with steak fries and bleu cheese dressing, and Voilà! You have a meal fit for Tom Arnold!
Thank you, Eric, I had to get one jab in there, but it sounds delicious, it really does. I might substitute raw minced garlic for the powder and boursin cheese for the American, but I'm just a snob like that. Either way, this recipe is a ripe slice of Americana and I'm sure all of our readers will enjoy this family specialty for years to come!