Wow…this is a great sandwich! I made these for lunch yesterday and Husband commented after savoring one of them that it tasted like a fancy restaurant sandwich. Well, he was right because the recipe comes from local superstar sandwich shop, Bunk Sandwiches in Portland, Oregon. This tuna sandwich has loads more flavor than the classic mayonnaise-based tuna salad recipe!!! You get a little heat from the red chile flakes and some tang from balsamic vinegar and dill pickles…and the fresh herbs and melted cheese are just icing on the cake (or sandwich in this case)!
The ciabatta rolls are the perfect bread for this recipe because they get crispy on the outside from grilling but stay soft on the inside. I found ciabatta rolls at Fred Meyer but I’ve seen them at other markets and local artisan bakeries, too. The recipe calls for 2 cans of local sustainable albacore tuna (which sells for $5-$13 a can). Instead, I used regular canned albacore tuna. And because I didn’t have any fresh basil, I substituted freshly-cut chives and parsley from my garden.
The recipe gives exact quantities for the tuna salad but not for the rest of the sandwich (mayo, Dijon, cheese, pickles)…just use the amount of mayo and mustard you like on a sandwich. For the cheddar cheese and pickles, thin slices work best so the cheese melts when grilled and the pickles are easy to bite through when eating the sandwich.
Now just get out your panini press or cast-iron pan and grill up a great sandwich!
Bunk Sandwiches Oregon Tuna Melt
-recipe from Sunset Magazine (Sunset MAY 2012)
Bunk Sandwiches calls its yummy Oregon albacore tuna melt the Ultimate Oregon Sandwich because everything except the condiments comes from local sources, including the ciabatta rolls, sourced from Fleur de Lis Bakery. Chef and co-owner Tommy Habetz puts the tuna salad (recipe below) in ciabatta rolls spread with mayo and Dijon mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.
Bunk’s Oregon Albacore Tuna Salad
2 cans (5 oz. each) local sustainable albacore tuna
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients together and make sandwiches (see above…ciabatta rolls, mayo, Dijon, cheddar, and pickles). Makes 1 3/4 cups (enough for 4 sandwiches).
Tags: albacore tuna, albacore tuna salad, Bunk Sandwiches, Fleur de Lis Bakery, Oregon, Oregon recipes, Oregon Tuna Melt, panini grill, panini press, Portland, Sunset Magazine, tuna melt, tuna sandwich, Ultimate Oregon Sandwich