This classic tuna melt sandwich recipe has a spicy twist: chipotle chiles, a chopped jalapeño pepper, and cilantro.
- Yield: 2 large or 4 small sandwiches
- Difficulty: Easy
- Total: 20 mins
- Active: 15 mins
- 1 (5-ounce) can good-quality tuna packed in olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon whole-grain mustard
- 1 small jalapeño pepper, stemmed, minced
- 1 tablespoon finely chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 1/4 cup canned chipotle chiles in adobo sauce, puréed
- 4 large or 8 half slices good-quality sourdough bread
- Turn on the broiler and arrange a rack 6 inches below the element.
- In a small bowl, combine the tuna (including the oil it’s packed in), mayonnaise, mustard, jalapeño, and cilantro. Using a fork, mix well to combine. In another small bowl, combine the cheeses.
- Lightly toast the bread on both sides. Brush one side of each slice with the chipotle purée. Evenly distribute the tuna salad on half the slices and sprinkle with the cheese mixture. Transfer the tuna-and-cheese-covered slices to a baking sheet and place under the broiler. Broil until the cheese is melted and bubbly, about 2 to 3 minutes.
- Top with the reserved toasted bread slices and serve.