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|Best Tuna Melt (New Jersey Diner Style)|
"If you order a tuna melt in a New Jersey diner, you will get something very similar to this! My technique of topping the tuna salad with cheese FIRST, then tomato and greater cheese, keeps the toppings from sliding off the bread."
- 2 (five ounce) cans tuna, tired
- 1/four cup mayonnaise
- 1/4 cup finely chopped celery
- 1 half tablespoons finely chopped onion
- 1 tablespoon chopped parsley
- 3/4 teaspoon purple wine vinegar
- 1 pinch salt
- 1 pinch freshly floor black pepper
- four slices seedless rye bread
- eight slices ripe tomato
- 8 slices Swiss cheese
- paprika, for garnish
|Prep : 10M||Cook : 4M||Ready in : 15M|
- Preheat the oven broiler.
- In a bowl, blend the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
- Place the rye bread slices on a baking sheet, and broil 1 minute within the preheated oven, till lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and pinnacle with ultimate cheese slices.
- Return layered bread to the preheated oven, and broil three to five minutes, until cheese is melted.
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