Name: Tuna Melt with Roasted Tomato & Onion
Yield: 4 sandwiches
Ingredients: 2 Tbsp extra-virgin olive oil, divided; Coarse sea salt; Coarsely cracked black pepper; 8 (1/4-inch) slices red onions, rings kept intact; 24 cherry or grape tomatoes; 4 (1/2-inch) slices bread from a rustic loaf, grilled or lightly toasted; Dijon mustard; 3 (5 oz) cans imported tuna in oil, drained and flaked; A handful of fresh basil leaves; 6 oz Fontina cheese, thinly sliced

Instructions

1
Preheat oven to 425°F with rack in middle. Line a baking sheet with parchment paper.
2
Put onions on baking sheet, keeping rings intact. Drizzle with 1 Tbsp oil and season with salt and pepper.
3
In a bowl, toss tomatoes with remaining 1 Tbsp oil and generous pinch of salt and pepper. Transfer to prepared baking sheet.
4
Bake until edges of onions are golden and tomatoes have collapsed, about 13 to 15 minutes. Transfer to wire rack to cool slightly.
5
Increase oven temperature to broil.
6
Arrange bread slices in a single layer on a baking pan. Spread mustard onto slices and top with tuna. Sprinkle tuna with salt and pepper.
7
Top with roasted tomato, basil leaves, and onion. Cover with cheese, tucking any exposed onion pieces under the cheese to prevent burning.
8
Broil sandwiches about 4 inches from heat until cheese is bubbling, about 2 minutes.
9
Serve hot.

Ingredients

Instructions

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