Decadent Caramelized Tuna Patty Melts Recipes

Steps:

• For the Thousand Island dressing: Stir together all the ingredients in a small bowl until well combined. Set aside.
• For the universal tuna salad: Open the tuna cans and, using the back of a spoon, press as much of the liquid out as you can. Whisk together the mayonnaise, lemon juice, olive oil, mustard, salt and pepper in a small bowl. Fold in the tuna and stir until incorporated.
• For the patty melt: Stir together the tuna salad and the sauerkraut in a medium bowl, and divide the mixture into 4 equal portions. Using your hands, form each portion into a ball, and squeeze out any remaining liquid.
• Heat the oil in a medium skillet over medium-high heat. Add the balls of tuna, pressing them into flat patties using a spatula. (It's okay if they run into each other.) Cook until caramelized on the bottom, 4 to 5 minutes. Gently turn the patties over, and cook until the other side is caramelized. Transfer the patties to a plate, and cover with aluminum foil to keep warm.
• Spread 2 slices of the bread with 1/2 teaspoon butter on each side, and put them in the skillet over medium-low heat. Top each bread slice with a Swiss cheese slice, and cook until the cheese melts, about 1 minute. Spread 1 tablespoon of the dressing on each cheese slice. Top each with a warm tuna patty and 1 Swiss cheese slice. Top each sandwich with another slice of bread, and butter the outside of each bread slice with 1/2 teaspoon butter. Cook for 1 minute; turn and cook until the bread is toasted and the cheese is melted, another 1 to 2 minutes. Repeat the process to make 2 more patty melt sandwiches. Serve the sandwiches hot with the remaining dressing.

Steps:

• Preheat oven to 400°F.
• In a small bowl, add the mayo, mustard, salt, pepper & spice. Mix with a fork.
• Finely dice the onion & dill pickle, and add to the bowl.
• Add the tuna, well drained, to the mixture.
• With a fork, mix well, ensuring the tuna is saturated with mayo & mustard, and the pickles & onion are evenly distributed. Adjust spice as necessary.
• Slice the tomato into very thin slices, removing seeds. Place slices on a paper towel to absorb moisture (you don't want soggy bread).
• Toast bread, slightly lighter than you prefer.
• Divide tuna salad mixture in half, and scoop on top of the toast. Spread the mixture evenly.
• Place tomato slices on top of tuna mixture.
• Sprinkle grated cheese on to toast.
• Place toast onto a cookie sheet.
• Bake for 5 - 10 minutes, until cheese is bubbly.
• Enjoy!

Steps:

• Mix together the ingredients from beef to bread crumbs-mix well and form into 4 patties.
• In a large skillet cook patties.
• Meanwhile- In a medium skillet melt butter over medium, medium high heat.
• Add onions and saute until light brown.
• Meanwhile- Toast bread and place on 4 plates.
• Place hot patty on toast, then swiss, then hot onions.
• Salt and pepper to taste.

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread and dressing in medium bowl until blended. Stir in tuna, celery and onions.
• Place toast slices in single layer on baking sheet. Spoon tuna mixture evenly onto toast slices; sprinkle with cheddar.
• Bake 5 min. or until Cheddar is melted.

Steps:

• Bread-and-butter pickles:
• Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.
• Do ahead: Pickles can be made 2 weeks ahead. Keep chilled.
• Tuna salad and assembly:
• Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and 1/4 cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.
• Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.