© Antonis Achilleos
The catch grilled cheese
Brunch and lunch sandwiches that will make you melt
For the tuna
one 6-oz (170-g) can oil-packed tuna, drained
2 tbsp. (30 ml) mayonnaise
¼ Granny Smith apple, minced
½ celery stalk, minced
1 tbsp. (15 ml) minced fresh flat-leaf parsley
½ shallot, minced
1 garlic clove, minced
½ tsp. (5 ml) salt
½ tsp. (5 ml) freshly ground black pepper
For the sandwich
2 pretzel buns (hamburger size), split in half horizontally
4 tsp. (20 ml) stone-ground mustard
8 slices ripe plum tomato (about ¼-inch / 6-mm thick)
8 to 12 bread ’n’ butter pickles (recipe follows)
4 slices double-cream Gouda cheese
Preheat the oven to 450°F (230°C), with the convection option on, if you have it.
In a medium bowl, combine the tuna, mayon¬naise, apple, celery, parsley, shallot, garlic, salt and pepper, and stir until well mixed. Set aside.
Place the pretzel bun halves on a baking sheet, cut-side up. Spread 1 teaspoon (5 ml) mustard on each bun half. Layer two tomato slices, two or three pickle chips, one-fourth of the tuna mixture and one slice of the Gouda on top of each bun half.
Bake the open-faced sandwiches for about 3 minutes or until the cheese is melted. Cut each sandwich in half, if desired, and serve immediately. Serves 2 to 4.
Bread ’n’ butter pickles
Once you realize how easy it is to make your own pickles (not to mention how much tastier they are), you’ll never buy supermarket pickles again.
1 lb. (455 g) pickling cucumbers, scrubbed and cut into ¼ in- (6 mm-) thick rounds
1 tbsp. (15 ml) prepared horseradish (not cream-style)
1 tbsp. (15 ml) dried dill
1 c. (250 ml) white vinegar
1 c. (250 ml) sugar
4 garlic cloves, peeled
2 tbsp. (30 ml) pickling spice
1 tbsp. (15 ml) ground turmeric
1 tbsp. (15 ml) salt
1 tsp. (5 ml) black peppercorns
Pack the cucumber rounds into a 4-cup (1-L) glass canning jar with a secure lid. Add the horse¬radish and dill, screw on the lid and shake gently to distribute. In a small saucepan over high heat, combine the vinegar, sugar, garlic, pickling spice, turmeric, salt and peppercorns, and stir thoroughly. Bring to boil and immediately remove from the heat.
Open the jar and pour the hot brine over the cucumbers. Add cold water to fill the container, leav¬ing ¼-inch (6 mm) headspace and stir gently. Let cool at room temperature for 20 minutes then replace the lid tightly and gently shake the jar to ensure the pickles are covered in the brine, and the horseradish and dill are evenly dispersed.
Refrigerate for 6 hours before serving. Consume within 4 weeks. Makes about 4 cups (1 L).
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