Tuna Melt Recipe

Sandwiches of all varieties make for wonderfully simple and delicious summer fare. One of my favorites is the tuna melt, but I'm not talking about slathering some mayo over a can of tuna, scooping it between two pieces of bread and frying it. That's a tuna melt for amateurs. I'm talking about a tuna melt that takes no more than 15 minutes to make but tastes like something you ordered at a trendy cafe. If your interest is still piqued, read on.

Selecting the right tuna is very important. There is no reason that you can't use tuna from a can, but choose chunk white albacore tuna. The flaky, light and subtle taste lends itself beautifully to this recipe. If you are fixing sandwiches for just one or two people, one can will suffice. If you are serving three to five people, use two cans.

The other ingredients are not listed in measurements because I affectionately refer to myself as a "dumper." In other words, I basically choose the foods that I want to include in my recipes and dump them in. I don't measure. For me, inventing recipes is about experimentation and I tend to do it more visually than scientifically. Nevertheless, with a simple recipe like this, "dumping" works perfectly. Here is what you'll need to construct the perfect tuna melt:

• 2 cans of chunk white albacore tuna, drained
• Mayonnaise
• Yellow mustard
• 2-4 green onions, sliced
• 1-2 stalks of celery, diced
• Dried dill weed to taste
• Black pepper to taste
• 16 slices of bacon
• 4 slices of Cheddar cheese
• 4 hard boiled eggs, sliced
• 1 cucumber, sliced
• Rye bread
• Butter

Drain two cans of tuna and empty into large bowl. Add mayonnaise (if I had to estimate, I probably use about 1/2 cup), mustard (I probably use about 3 TBSP) and mix well. Remember that I do not actually measure, so you may add as much mayo and mustard to your tuna as suits your palate and until you reach the desired level of creaminess. Add green onions, celery, dill weed and pepper; mix well.

Preheat pan or griddle while preparing sandwiches. When using a griddle, I set the temp to 350. When using the stove, I preheat to medium (5 1/2 to 6).

Fry bacon, drain and blot to remove excess grease. I use precooked bacon and microwave it until it reaches its desired crispness (about 40 seconds on high).

Spread butter across one side of 8 slices of rye bread. On unbuttered side of 4 slices of bread, add (in this order) 1 piece of cheese, 4 slices of bacon, 1 - 2 scoops of tuna salad, slices of 1 hard boiled egg, and 4 slices of cucumber. Top with remaining pieces of bread.

Because you have been preheating your pan, sandwiches will cook quickly. This is good because the cheese will warm and soften, but the cucumbers will remain crisp. Have your spatula and plates ready to go. Place sandwiches over heat and fry on both sides until golden brown (about 2 minutes or less per side).

SERVES 4