I read a post by 5 Star Foodie, who expresses her love for cheese, weekends and company. Noticing a Raw Doddingon Cheese that is somewhere between Gouda and Cheddar in flavor; it reminded me of a sandwich I came up with for my cafe...Raw Organic Valley Tuna Melt...We sold the bread, tuna, cheese and other ingredients in the store, so it had a duo purpose.
We decided to come together and share our experience-
Today was a snow day and tomorrow looks like it will be too. I had a bunch of kids over and made the tuna melts...They were excellent!
Heart'E Tuna Melt Panini
2-3 oz natural canned tuna (small can)
3 T finely chopped red onion
2 T finely chopped celery
1 T finely chopped carrots
2 T veganaise (health food store, no eggs/dairy)
Blend well and refrigerate over night to meld flavors
-Heat pan to medium high and place 1/2 of the tuna mixture in with a dash of paprika, once browning occurs, start stirring and the add a handful of Raw Organic Cheddar; remove from heat and set aside. Ready two pieces of whole grain bread with oil or butter on one side each, and place on grill pan or in panini press with tuna mixture between slices.
"Today I had a tuna melt sandwich for lunch. The bread tasted grainy and the tuna melt inside tasted smooth and crunchy and cheesy. Mommy (5 Star Foodie) made it by mixing tuna, and celery, and carrots, and onions, and Nayonnaise. Then she fried it with the yummy Doddingon cheese we had on the weekend. Then, she made a sandwich. And it was great"!
NOTE: I also have blended turkey or roast beef in the chopper with horseradish sauce, onion, celery and mix with the other ingredients for tasty 'Melts' with the same success...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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