Valerie combines 2 popular sandwiches into one velvety, tacky and warm lunch!
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Tuna Egg Salad Melts
RECIPE THANKS TO VALERIE BERTINELLI
Level: Easy
Overall: 40 min
Active: 40 min
Yield: 4 sandwiches

Active ingredients

2 5-ounce cans albacore tuna, drained well
4 hard-boiled eggs, sliced
1 celery stalk, chopped (about 1/3 cup).
1/3 cup chopped dill pickles.
1/4 cup chopped marinaded jalapeños.
3 scallions, cut and approximately chopped.
1/2 cup mayonnaise.
1 tablespoon Dijon mustard.
1/2 teaspoon smoked paprika.
Kosher salt and newly ground black pepper.
4 pieces sourdough bread.
2 vine tomatoes, sliced.
4 slices pepper jack cheese.

Directions.

Heat the broiler to high and line a rimmed baking sheet with aluminum foil.

Include the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to separate any large portions of tuna. Reserve.

Add the mayo, mustard and smoked paprika to a small bowl. Whisk to integrate. Add the mayo mixture to the tuna mix and use a rubber spatula to blend up until equally combined. Season to taste.

Set up the bread on the foil-lined baking sheet. Divide the tuna mix evenly among the pieces of bread. Top the tuna with a couple of slices of tomato. Spray the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.

Transfer the baking sheet to the broiler and broil till the cheese is bubbling and melted, 1 to 2 minutes.

Transfer the sandwiches to a cutting board, then slice in half and serve right away.

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Valerie Bertinelli's Tuna Egg Salad Melt|Valerie's House Cooking|Food Network.