Meltiest tuna and bacon melts

By Jason Skrobar
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  • 2 cans of tuna
  • 1/2 cup mayonnaise
  • 2 tablespoons grainy dijon mustard
  • 1 teaspoon hot sauce (optional)
  • 3/4 cup grated white cheddar
  • 2 celery stalks, chopped
  • 2 dill pickles, chopped
  • 1 green onion, finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 lemon, zested and juiced
  • Salt and pepper to taste
  • 4 large slices of Provolone (or any melty cheese you have on hand)
  • 8 slices cooked bacon
  • 4 pieces of sourdough
  • 4 tablespoons butter


  1. Turn your oven to broil and line a baking sheet with foil.
  2. In a mixing bowl combine tuna, mayonnaise, dijon, hot sauce, grated asiago, celery, pickles, green onion, parsley, lemon juice and zest, salt and pepper. Mix well to combine and set aside.
  3. Liberally butter both sides of each piece of bread with butter. Place the buttered bread on the baking sheet and place it in the oven for about a minute or until the top of the bread is nicely browned. Remove the baking sheet from the oven and flip the bread. Place it back in the oven to brown the other side. Remove again and divide the tuna salad between the four pieces of toasted sourdough. Cover each piece with two slices of bacon and a slice of provolone and return the baking sheet to the oven for about five minutes, or until the cheese is nicely melted.
  4. Enjoy!

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