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Tuna Melt Sliders (small batch)

Name: Tuna Melt Sliders
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tin (6 ounces/170g) tin of solid albacore tuna, drained very well; 1 TBS minced red onion, soaked in cold water for 5 minutes, then drained very well; 1 tsp minced flat leaf parsley,, or 1/2 tsp dried parsley flakes; 2 TBS good quality full fat mayonnaise; 1/2 TBS Dijon mustard; 1 1/2 TBS sweet pickle relish; fine sea salt and black pepper to taste; 1 TBS fresh lemon juice; 4 slider style rolls; additional mayonnaise to spread; 1/2 cup (115g) grated sharp cheddar cheese (I used white cheddar); 1 TBS butter, melted; 1 tsp Dijon mustard; 1/2 tsp onion powder (not salt); parsley flakes

Tuesday, 11 July 2023

A bit of a gloomy day here today, but still warm and humid. Somehow its not so bad when the sun is shining, but when its dull and blah, its just blah.

In hot and humid weather nobody feels like really cooking. I don't anyways, and I know I am not alone in that. I still want to eat something nutritious and tasty however and so I try to prepare things that are designed to use the least amount of heat as possible and to get me in and out of the kitchen quickly!

These Tuna Melt Sliders do all that and more! Quick and easy to make. Cheesy and rich, and designed to get you in and out of the kitchen as quickly as possible.

Yes, they do require having the oven on, but I dare say you could also make them in the air fryer, or even on the outdoor grill over low heat with the lid down. You can correct me if I am wrong!

I have always loved tuna melts and I have always enjoyed sliders. It made common sense to me to put the both together into one delicious tuna melt slider sandwich!

I did a search online to see if anyone else had done the same and to see how it had worked for them. I found two recipes. One here, and one here. Both served as inspiration for my own version sandwich.

The original recipes both made twelve servings. Far too much for me to justify cooking for myself, living all on my own, and I am not expecting any company, not today at any rate.

I decided to cut the recipes in half, but that was still a bit much. Six sliders. Nope. I then decided to use only four slider buns, with 1/2 of the filling and create a sandwich that was generously filled and more like a meal rather than a snack.

I am of an age now where I just can't eat things like that for snacks. I can remember when I was younger my ex husband and I would order a pizza and eat it in the evening before we went to bed, or cook a whole box of macaroni and cheese and eat that. I just do not have that kind of appetite anymore.

I eat my breakfast, and then one meal a day. I do nibble on other bits the rest of the day. I might have some toast or a salad, but nothing substantial and I certainly could not eat a hot filled sandwich as a snack! (This is not meant as a criticism of those who can!)

WHAT YOU NEED TO MAKE TUNA MELT SLIDERS (SMALL BATCH)

Some pretty simple ingredients. You know me. I am not a faffy kind of a person. Simple works best for me, and in this economy, who can afford extravagant! These are a great store cupboard option.

1 tin (6 ounces/170g) tin of solid albacore tuna, drained very well
1 TBS minced red onion, soaked in cold water for 5 minutes, then drained very well
1 tsp minced flat leaf parsley,, or 1/2 tsp dried parsley flakes
2 TBS good quality full fat mayonnaise
1/2 TBS Dijon mustard
1 1/2 TBS sweet pickle relish
fine sea salt and black pepper to taste
1 TBS fresh lemon juice

you will also need:

4 slider style rolls
additional mayonnaise to spread
1/2 cup (115g) grated sharp cheddar cheese (I used white cheddar)
1 TBS butter, melted
1 tsp Dijon mustard
1/2 tsp onion powder (not salt)
parsley flakes

I just happened to have some parsley in the fridge which needed using up. By all means use dried parsley flakes if that is all you have. You will need roughly half the amount if using dried.

I like to use albacore tuna. It is the best, responsibly fished and just tastes better than any other kind. I buy the solid, but if you can't afford that, then just use the kind of tuna fish that you can afford!

If you don't have red onion, you can use white or even green. The idea is to have a sharp flavor to contrast with all of the other ingredients. Onion is the best thing for that. It doesn't really matter what color you choose to use.

Use the best mayonnaise that you can afford or that you enjoy. I like Hellman's. I don't recommend Miracle Whip. I also used Maille Dijon mustard because that is what I have in my fridge.

In the UK, I used to used the Heinz dill relish. It is not quite a sweet as North American pickle relish, but it will work very well.

HOW TO MAKE TUNA MELT SLIDERS (SMALL BATCH)

These are very easy to make and cook very quickly. Perfect for a midweek supper.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish, large enough to hold the buns in one layer.

Flake the drained tuna into a bowl. Add the drained onion, the pickle relish, Dijon mustard, mayonnaise, lemon juice, parsley flakes and salt and pepper. Mix everything together well.

Cut the rolls in half horizontally through the middle. I like to keep it as one sheet of four buns, still attached together.

Place the bottom into the baking dish, cut side up, and spread with some mayonnaise. Pile the tuna filling on top, spreading it out to cover the bun halves completely. Sprinkle the cheddar cheese evenly over top. Spread the cut side of the tops of the rolls with some mayonnaise and place, cut side down, on top of the cheese, pressing down lightly.

Whisk the melted butter, onion powder, and Dijon mustard together. Brush over top of the buns and sprinkle with a few parsley flakes.

Cover tightly with a sheet of aluminum foil. Bake in the preheated oven for 10 minutes. Remove the foil, return to the oven and bake for 5 minutes longer.

Remove from the oven and leave to sit for 5 minutes and then serve, cut into single buns, with some potato chips on the side if desired.

These were really delicious. The buns stayed nice and soft and the melted butter topping added a really nice and flavorful touch. I thought the filling was beautifully ample. I hate a sandwich with a stingy filling.

A bit messy to eat, but the bits that fell out were really scrummy scooped up with a potato chip! (Don't judge, lol.) All in all this made for a really tasty weeknight supper!

We love hot sandwiches here in the English Kitchen. If you are likewise a fan, you might also enjoy the following!

HOT HAM & CHEESE SANDWICH WITH BACON & CARAMELIZED ONIONS - I know that sounds like a real mouthful, but it is a really tasty mouthful! These really are very easy to make. Probably the most time consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich! Sized for one, but easily amped up to feed more.

RUSTIC ITALIAN BAKED SANDWICH - Thin bread focaccia buns stuffed with deli ham and salami, cheese, hot peppers and olives. Baked until the flavors are beautifully melded together. This is quite simply one of my favorite hot sandwiches to make and to eat. If you can't get the thin breads, you can use regular, but the carb count will be double. Still delicious however!

Yield: 2

Author: Marie Rayner

Tuna Melt Sliders

Prep time: 10 MinCook time: 15 MinInactive time: 5 MinTotal time: 30 Min

Quick, easy to make, cheesy and delicious! These make a great midweek supper with some potato chips on the side. Generously filled they feed two people quite sufficiently and make a perfect main dish.

Ingredients

1 tin (6 ounces/170g) tin of solid albacore tuna, drained very well
1 TBS minced red onion, soaked in cold water for 5 minutes, then drained very well
1 tsp minced flat leaf parsley,, or 1/2 tsp dried parsley flakes
2 TBS good quality full fat mayonnaise
1/2 TBS Dijon mustard
1 1/2 TBS sweet pickle relish
fine sea salt and black pepper to taste
1 TBS fresh lemon juice

you will also need:

4 slider style rolls
additional mayonnaise to spread
1/2 cup (115g) grated sharp cheddar cheese (I used white cheddar)
1 TBS butter, melted
1 tsp Dijon mustard
1/2 tsp onion powder (not salt)
parsley flakes

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish, large enough to hold the buns in one layer.
Flake the drained tuna into a bowl. Add the drained onion, the pickle relish, Dijon mustard, mayonnaise, lemon juice, parsley flakes and salt and pepper. Mix everything together well.
Cut the rolls in half horizontally through the middle. I like to keep it as one sheet of four buns, still attached together.
Place the bottom into the baking dish, cut side up, and spread with some mayonnaise. Pile the tuna filling on top, spreading it out to cover the bun halves completely. Sprinkle the cheddar cheese evenly over top. Spread the cut side of the tops of the rolls with some mayonnaise and place, cut side down, on top of the cheese, pressing down lightly.
Whisk the melted butter, onion powder, and Dijon mustard together. Brush over top of the buns and sprinkle with a few parsley flakes.
Cover tightly with a sheet of aluminum foil. Bake in the preheated oven for 10 minutes. Remove the foil, return to the oven and bake for 5 minutes longer.
Remove from the oven and leave to sit for 5 minutes and then serve, cut into single buns, with some potato chips on the side if desired.

Did you make this recipe?

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Cheese Crusted Grilled Cheese

Wednesday, 23 February 2022

Is there anything more comforting to have for a hearty lunch or a light supper than a cup of hot tomato soup and a grilled cheese sandwich? I think not!

This quintessential pairing has been pleasing folks and families for years and years. It was considered comfort food in the olden days and it is comfort food now!

Not only are the two together a fabulous combination, but this is a combo which makes for a fairly economical meal! It was so when I was a child. It was so when I was bringing up my own children an it is so today!

Few culinary combinations seem to sooth the soul quite like this one. I am speaking from experience here. 😁

You can of course make your tomato soup from scratch. Homemade tomato soup is really nice and not all that hard to make. I have several recipes for it here on the blog.

Honeyed Tomato Soup is a real favorite. Roasted Tomato and Rice Soup is also very nice. I am going to go out on a limb here however and just fess up. You can't get much better than a bowl or mug of Campbell's Tomato Soup. I also like Heinz. Both are very good.

Today for me it was Campbell's Tomato Soup, which I enjoyed in a mug. I confess I also like to melt a pat of butter on top of my hot tomato soup, and sprinkle it with plenty of black pepper.

If I was just having soup I would break lots of saltine crackers into it as well. Today, however, I was going to enjoy it with a grilled cheese.

And not just any grilled cheese sandwich either. I was going to be enjoying a Cheese Crusted Grilled Cheese. Yes. You heard that right. I went there.

A grilled cheese sandwich which is cheesy not only on the inside, but also on the outside! Talk about double yum! This is it!

A delectable toasty grilled cheese sandwich, not only with plenty of melting cheese in the middle of the buttery toasted bread . . .

but with plenty of melted and toasted cheese on the outside, coating it so that you be eating cheese from the outside in and from the inside out with a double cheese whammy!

WHAT DO YOU NEED TO MAKE A CHEESE CRUSTED GRILLED CHEESE

Nothing too out of the ordinary. Simple ingredients put together in the most delicious way.

1 TBS butter
1 large free range egg, lightly beaten
1/2 cup (90g) grated Parmesan cheese
4 slices of bread
1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)

For the outside I chose a grated Parmesan Cheese. For this purpose I just used an already grated Parmesan that comes in the bag. It has a larger texture. If you are grating your own, use the large holes on your grater.

I used a Tex Mex cheese blend for the interior for plenty of flavor which was a combination of Jack, Pepper Jack, Cheddar and Mozzarella cheeses. You can use whichever cheese you like, so long as it is melty and you enjoy it.

You can even use cheese slices if you so wish. I like American cheese, but failing that, Kraft makes an Extra Cheddar slice here in Canada that is good. They are not individually wrapped. You need to peel them apart.

Lets talk bread here. You can use whatever kind of bread you like. I think White bread works best of all and today I used a sour dough white.

You could go really old school here and use something like Wonder bread, but I think where we are crusting the outside with cheese you want something a bit sturdier. (Just my humble opinion.)

Oh, and there is no substitution for real butter. Just saying.

Let it be noted that the quantities given are for two delicious grilled cheese sandwiches, but you can easily amp them up to make more.

HOW TO MAKE CHEESE CRUSTED GRILLED CHEESE

The outsides of these tasty sandwiches are coated with grated Parmesan Cheese prior to grilling. Beaten egg is brushed on the outsides so that the cheese sticks.

It will still fall off if you flip it over, which is why I do each slice separately and flip them into the pan individually, cooking them until the cheese starts to melt and adhere before filling.

Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate. Melt the butter in a large skillet over medium low heat. Brush two slices of the bread with the beaten egg and press into the Parmesan cheese.

Transfer to the skillet and place them into the skillet cheese side down. Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side.

Place the other slice of cheese bread on top, cheese side up. Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.

Place in a low oven to keep warm while you repeat with the other two slices of bread, etc. to make the other sandwich. Serve hot with your favorite soup on the side or some potato chips.

As you can see the sandwiches come out beautifully crisp and golden brown on the outsides, and there is plenty of cheese as well on the insides.

I think it is just enough and wouldn't want too much more than this!

I'm a dunker, are you? Yes, I am pretty common and I like to dunk my sandwich into my soup. It gives me great pleasure.

I have even been known to cut the sandwich into cubes or croutons and float them on top of my soup. The heart wants what the heart wants. Enjoy!