Tuna Melt originally published in Saveur Magazine.
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
