Oregon Albacore Tuna Melt

  • 15
    min prep
  • 20
    min total
  • 4
    Servings

This classic sandwich gets a Northwest makeover. Oregon albacore tuna meets mustard, pickles, balsamic vinegar and a melty layer of Tillamook Sharp Cheddar.

"Here’s the ultimate Oregon sandwich. Perfect for a rainy Portland day. The local Albacore tuna and the local cheddar cheese work great together." – Tommy Habetz of Bunk Sandwiches

Let's Make This!

Ingredients
  • 2 cans albacore tuna (6 oz cans)
  • 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 slices of Tillamook Sharp Cheddar or Tillamook Swiss Cheese (¼-inch-thick)
  • 24 slices garlic dill pickles
  • 2 tablespoons Tillamook Unsalted Butter softened at room temperature
Directions
  • Step 1

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

  • Step 2

    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.

  • Step 3

    Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with butter.

  • Step 4

    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.

  • Step 5

    Remove from oven, close sandwiches, cut in half, and serve.

Recipe By

Tommy Habetz & Nick Wood

Don't let the name fool you. Bunk Bar serves up simple, delicious, no-nonsense fare. Opened in 2010, this casual bar serves a savory, sandwich-based menu, along with soups, sides, snacks, beer, wine, and cocktails.

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