Get it all on this Recipe...
4 pieces sourdough bread
Olive oil
2 or 3 fresh, ripe tomatoes, sliced thick
2 large cloves garlic, minced
Salt
Freshly ground pepper
12 fresh basil leaves
6 oz. canned light tuna packed in olive oil, drained and broken up with a fork
1 ½ cups shredded (or 6 oz. sliced) provolone cheese
Preheat the broiler. Line a baking sheet with foil.
Place the bread slices on the prepared baking sheet and brush with olive oil on every side. Place under the broiler, about 4 in. from the heat source, for about 1 minute on each side.
Remove the bread from the broiler and sprinkle the bread slices with the garlic. Season with salt and pepper. Lay 3 basil leaves on top of each slice, about ¼ of the tuna, ¼ of the cheese, and 2 or 3 tomato slices.
Broil another 1 or 2 minutes, or until the tuna is heated and the cheese is melting.
Tuna and Tomato Melt
Adapted from Take a Tin of Tuna by Joei Warner
This Italian-inspired sandwich is easy to whip up and highly adaptable. Try using pita bread or even an English muffin instead of the sourdough, or add lettuce, olive slices, or Dijon mustard.
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