BLT TUNA MELTS

BLT Tuna Melts image

Provided by Gabriela Rodiles

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 slices bacon, cut into 1/2-inch pieces
8 slices brioche, each about 1/2 inch thick
1 cup mayonnaise
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup fresh dill, chopped
Two 5-ounce cans oil-packed tuna, drained
1/3 cup diced Honeycrisp apple
4 leaves Boston lettuce
2 tomatoes, cut into 8 slices
4 slices provolone cheese

Steps:

Preheat the oven to 475 degrees F.
Place the bacon in a cold medium skillet over a burner, then turn the heat to medium. Cook, stirring occasionally, until the bacon is golden brown and crispy, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Spread 1/2 cup of the mayo on both sides of all the bread slices. Season with a pinch of salt. Place the sliced bread on a sheet tray and bake for 3 minutes. Flip the bread. Bake until light golden brown, 2 to 4 minutes. Remove from the oven and keep the oven on.
Mix the remaining 1/2 cup mayo with the Dijon mustard, dill, tuna, 3/4 teaspoon salt and a few cracks of pepper in a medium bowl with a fork until creamy. Add the apple and bacon bits and stir until well combined.
To assemble the sandwiches, keep 4 of the toasted bread slices on the sheet tray. Divide the tuna salad among them and spread into an even layer. Top each with 1 of the lettuce pieces, 2 of the tomato slices and 1 slice of the provolone. Bake until the cheese has melted, 1 to 2 minutes. Top each tuna melt with 1 of the remaining toasted bread slices and serve.