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+--- Thread: Fish Melts - R&D Challenge (/Thread-Fish-Melts-R-D-Challenge)
Fish Melts - R&D Challenge - OldTimer - 05-10-2013 04:33 PM
Fish Melt Research & Development:
I love Tuna Melt Sandwiches!.......... always have.
The ones I like best are fairly simple:
For 2:
Get the oven broiler going……….
1 Can of Tuna in water (white or light - chunk or flaked) – drained and mixed with a small dollop of Dijon, and a bigger dollop of Hellmans, and a squirt of lemon juice. Mix but don’t mush it to a paste.
Grate a good bunch (1.5 cups+) of your fav cheese (I’ll use cheddar, or Swiss, or Monterey Jack, or mixtures)
Cut 2 buns of your choice (Kaiser, ciabatta…) in half and toast each side very lightly under the broiler
On the 4 inside halves - Put on the tuna, then some fresh ground pepper and a bit of salt, pile on the cheese (a sprinkle of parmesan cheese, sliced olives or sliced grape tomatoes are optional)
Broil till cheese is melted and edges of buns are well toasted…………….
…………..Eat.
*****
Do you have an interesting variation?
*****
This summer I’m gonna experiment with this using fresh water fish fillets that have been pre-cooked…
I think it might just be great with Bass or Pike……………..?
I’ll let ya know………….. or look forward to your shot at it.......... a challenge
Cheers,
OldTimer
RE: Fish Melts - R&D - MuskieBait - 05-10-2013 04:56 PM
Whitefish is good.
Never tried bass, pike or walleye. I like a more fishy fish for the melt...goes well with cheese...
RE: Fish Melts - R&D - OldTimer - 05-10-2013 06:03 PM
Perhaps with a dash of Tai fish sauce, some anchovie paste, or some Frank's .............. apparently you can put that $&!* on everything.........
Or...........?
OT
RE: Fish Melts - R&D - MuskieBait - 05-10-2013 11:11 PM
Cod liver oil.
