Open Faced Tuna And Artichoke Melt Food

TUNA ARTICHOKE MELTS

Steps:

• Preheat broiler. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves. , Place on a baking sheet. Broil 4-6 in. from the heat until heated through, 3-5 minutes. Sprinkle with remaining cheese; broil until cheese is melted, 1-2 minutes longer.

OPEN-FACED TUNA MELT SANDWICH

Steps:

• Set the oven to broil and move the rack to the highest position.
• In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
• Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
• Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

GEORGE'S ARTICHOKE TUNA SALAD

Steps:

• Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.

CLASSIC TUNA MELTS

Steps:

• Preheat the broiler to high.
• Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
• Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
• Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.

OPEN-FACED TUNA MELTS

Steps:

• In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-5 minutes or until lightly browned and cheese is melted.

OPEN-FACED TUNA AND ARTICHOKE MELT

Steps:

• Preheat broiler.
• Combine first 8 ingredients in a medium-size bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
• Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.

LOW CAL ITALIAN TUNA AND VEGGIE MELT

Steps:

• Preheat the oven to 400* F.
• In a small bowl, combine the first 8 ingredients. Spread the tuna mixture onto the bread slices, and top with tomatoes and cheese of choice. Sprinkle with more black pepper, to taste.
• Place the sandwiches on a cookie sheet, and bake for 10-15 minutes, or until toasted.

OPEN FACE TUNA MELT SANDWICH

Steps:

• Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
• Place enough tuna on a toasted slice of bread and spread to cover slice.
• Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
• Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.

ARTICHOKE TUNA MELT

Steps:

• Cut bread in half lengthwise (save one half for another use). Brush bread with oil. Place cut side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Rub cut sides of garlic clove over bread; discard garlic., In a large bowl, combine the mayonnaise, lemon juice, mustard, garlic powder and pepper. Stir in tuna and artichokes. , Arrange spinach over bread; top with tuna mixture, tomatoes and cheese. Broil for 1-2 minutes or until cheese is melted. Cut into six slices.

OPEN-FACED TUNA MELT

Steps:

• Heat oven to 350ºF.
• Spread pitas with dressing; top with remaining ingredients.
• Place on baking sheet.
• Bake 10 to 15 min. or until cheese is melted.

YUMMY OPEN-FACED TUNA SANDWICHES

Steps:

• Toast the bread.
• Mix all remaining ingredients except tomato slices.
• Line toast with tomato slices and top with tuna mixture.
• This is even better if you mix up the tuna mixture the day or night before and let the flavors meld.

TUNA ARTICHOKE MELTS

Steps:

• In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper, and oregano. Spread over English muffin halves.
• Place on a baking sheet. Broil 4-6 inches from the heat for 3-5 minutes or until heated through.
• Sprinkle with remaining cheese; broil 1-2 minutes longer or until cheese is melted.

OPEN-FACE CRAB AND ARTICHOKE MELT

Steps:

• Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
• Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
• Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.