Tuna And Veggie Melts Recipes

Steps:

• In medium bowl, combine tuna, cottage cheese, mayonnaise and carrot; mix well.
• Spread tuna mixture evenly onto toasted bread slices. Place on ungreased cookie sheet. Top each with tomato slice and cheese.
• Broil 6 to 8 inches from heat for 1 to 2 minutes or until cheese is melted.

Steps:

• In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
• Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

Steps:

• Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
• Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

Steps:

• Preheat the broiler.
• Arrange the bread slices in a single layer on a baking sheet.
• Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
• (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
• To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
• Cook, stirring occasionally, until tender, about 5 minutes.
• Remove from the heat; stir in the salt and pepper.
• Taste and adjust the seasoning.
• Combine the cheeses in a small bowl.
• Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
• Place the sandwiches on the baking sheet.
• Broil for about 2 minutes, or until the cheese is melted.
• Enjoy!

Steps:

• Preheat oven to 375 degree F.
• Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
• Cap bottom of bread tube; fill with dough.
• Place cap on top.
• Bake upright 50 to 60 minutes; cool 10 minutes.
• Remove bread from tube; cool completely.
• Cut into 1/4-inch slices; place on 15" round Baking Stone.
• Increase oven temperature to 425 degree F.
• Slice tomatoes; set aside.
• Thinly slice cheese; set aside.
• Snip basil.
• In a 1 quart bowl, combine mayonnaise and basil.
• Press garlic into bowl; stir until well mixed.
• Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
• Top each bread slice with zucchini, tomato, and cheese slices.
• Bake 10 to 12 minutes or until cheese is melted and golden.