Wednesday, February 3, 2010
This tuna melt happened a long time ago back when I was on the West coast and had dispensable income since I was attending a state school and had LEFTOVER money. Since returning to Bard I haven't made a single memorable sandwich but no worries I'm still going through some old material and once I run out I'll figure something out.
Anyway, this tuna melt was on delicious, fresh black olive focaccia from New Seasons. I can't remember what exactly I put in the tuna (apologies) but it was probably some of that homemade rosemary garlic mayo, perhaps a tad of dijon, some onion, pepper, lemon juice, the usual. Then I put it in the oven with a thick slice of cheddar. Oh, and of course some dill pickle sandwich slices.