The Second Thing I Ever Published. The Saveur 100 (#30)

Tuna Melt originally published in Saveur Magazine.

Tuna Melt Canape
Enlarge Image Photo: Todd Coleman
I’ll never forget the tuna melt I used to have at the Woolworth’s lunch counter on King Street in Charleston, South Carolina: buttered white bread, browned to a crisp on a flattop grill; freshly made tuna salad dotted with diced celery and Georgia sweet onions; American cheese melting out the sides of the sandwich; and a side of Lay’s potato chips and slices of bread-and-butter pickles. I’ve re-created that classic tuna melt at home, and I’ve also made lots of other variations using different kinds of bread, cheese, and condiments. The results are always tasty. (See Tuna Melt Canapés.) —Warren Bobrow, Morristown, New Jersey 
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About Warren_Bobrow

Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs - Whiskey Cocktails : Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit - Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, and the Craft Cocktail Compendium (2017) Apothecary Cocktails was nominated for a Spirited Award at the 2014 Tales of the Cocktail.... Warren writes about food, wine, mixology and spirits. He is a master mixologist for several craft liquor companies. Warren is a former chef/saucier- fresh pasta manufacturing company owner *lost business in Hurricane Hugo* - to private banking (for 20 years, a grand mistake) to reinvention as the Warren he's always wanted to become.