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Albacore Tuna Melt from the guys at Bunk Bar

Tillamook Kitchen’s Tommy Habetz and Nick Wood fused their love of food and sandwiches together to open Bunk Sandwiches and Bunk Bar in Portland, Oregon. While Tommy’s love is Italian cooking and Nick has a knack for Southern cuisine, when you’re at Bunk none of the labels matter because everything coming out of their kitchen is tasty.

Recipe Details

  • Prep time: 15 minutes
  • Total time: 20 minutes
  • Yield (number of servings): 4

Recipe Overview

Perfect for a rainy Portland day, this classic sandwich gets a Northwest makeover. Oregon Albacore tuna meets mustard, pickles, balsamic vinegar and a melty layer of Tillamook Sharp Cheddar.

Ingredients List

  • 2 - 6 oz cans albacore tuna
  • ¼ cup finely diced red onion
  • ¼ cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • ½ teaspoon crushed red pepper
  • Salt and freshly ground pepper
  • 4 ciabatta rolls, split
  • Dijon mustard and mayonnaise, for spreading
  • 8 - ¼-inch-thick slices of Tillamook Sharp Cheddar or Tillamook Swiss Cheese
  • 24 slices garlic dill pickles
  • 2 tablespoons (1 oz) Tillamook Unsalted Butter, softened

Preparation/Instructions

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil, and crushed red pepper. Season with salt and pepper.

Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with butter.

Place the sandwiches on the press or griddle and cook over moderate heat until the cheese is melted, about 6 minutes. To make sure the sandwiches are fully cooked, open them up and place in a 450°F oven for about 1 minute. Remove from oven, close sandwiches, cut in half, and serve.

2 comments

vbaby

now I know what to do with the big loaf of cheddar I bought at that un-named warehouse store...besides just eating it. and the leftover tuna in the fridge...but no panini press here so I will use my grill pan and simply flip the sandwich to cook the second side:) and bonus, my grill pan can go in the oven

April 4th, 2012 at 10:03 am

Katy

Tillamook Team

Oh YAY! So glad we could help! Great idea with the grill pan. Let me know how it turns out!

~ Katy of the Tillamook Team

April 5th, 2012 at 8:14 am
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