Valerie Bertinelli’s Tuna Egg Salad Melt | Valerie’s Home Cooking | Food Network

Valerie combines two popular sandwiches into one creamy, cheesy and toasty lunch!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Tuna Egg Salad Melts
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 sandwiches

Ingredients

Two 5-ounce cans albacore tuna, drained well
4 hard-boiled eggs, chopped
1 celery stalk, chopped (about 1/3 cup)
1/3 cup chopped dill pickles
1/4 cup chopped pickled jalapeños
3 scallions, trimmed and roughly chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 slices 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.

Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.

Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.

Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.

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

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

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Valerie Bertinelli’s Tuna Egg Salad Melt | Valerie’s Home Cooking | Food Network

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