open face "tuna melts", iris
(1 rating)
This was the 2nd "save" from my pork roast mishmash. The remaining roast I processed adding yell and green onions, bell peppers, some rib rub and mayo. The kids have been making "tuna melts" and I haven't told them any different, lol.
(1 rating)
yield
6 -8 generously
prep time
15 Min
cook time
20 Min
method
Broil
Ingredients For open face "tuna melts", iris
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4 ccooked pork lion
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1/2 bunchgreen onion, chopped
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1 smyellow onion, diced
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2 cmayonnaise,i used hellman's
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1 csour cream
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1/2 stalkcelery or 1 teas . of celery powder
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1&1 / 2 tspfamous dave rib rub
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cheese, i used havarti and cheddar
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bread, your choice but make sure it's hearty
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beefsteak tomato slices
How To Make open face "tuna melts", iris
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1Tale pork lion, mayo, sour cream, and process to the consistency that you, like. You can also increase or decrease the amounts of mayo and sour cream if for instance you want your "tuna" tighter or more loose. -
2Dice or chop the bell peppers and onions by hand or processor and add to meat mixture, then add rib rub mixing well.
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3Chill or serve room temperature. I chilled mine to give it a chance for the flavors to be consistent.
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4Spread on the bread of your choice. If bread is thin try placing a lettuce leaf on first to keep the bread from becoming soggy.
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5Add tomatoes, then 2 slices of cheese. (Melts better if room temperature or use shredded). Run under the broiler 10-12 minutes. Serve warm.
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6NOTE:THE REAL IS A MINIMUM OF SEASONING BE CAUSE THE ROASTING WAS ALREADY WELL SEASON.DO WHAT FITS YOUR TASTE.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Open Face "Tuna Melts", Iris:
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