Eat Something











{August 29, 2008}   Bacon Cheddar Tuna Melts

Ok, so hubs was asked to buy bean sprouts (to add crunch factor to girlie’s wraps tomorrow) and came home with alfalfa sprouts the other day instead so I put them in here upon the recommendation of someone at the What’s Cooking message board… SO, it didn’t go over too well with 2 out of 3 littles in this house… but my reservations about adding them to a warm sandwich were relieved. And well, I love a grand variety of tuna melts for their simplicity and effortlessness… and I took another shortcut this time using bottled dressing instead of making one.

Bacon Cheddar Tuna Melts
2 cans of tuna, drained
Kraft Caesar Vinaigrette with Parm dressing/marinade
8 slices bread
4-8 slices slices cheddar cheese (depending on whether you like cheese on both sides or not)
8 slices of bacon (you could use less I reckon, I could have stretched 6 slices to work for us)
1/2 container of alfalfa sprouts

I cut the bacon strips in half before cooking to make them more compact within the sandwich. Cook the bacon to crisp, then drain of the grease and either reuse some of it or add back you desired fat to toast the sandwiches with… I put cheese on each slice of bread, layer tuna (mixed with as much of the dressing as is needed to reach you desired state of wetness) on one slice of cheese and bacon on the other, then toast both bread sides together or separately (depending on the number you are making at once and/or rush you are in) in the pan as one would a grilled cheese… open the sandwiches (if necessary) and add the spouts between the fish and bacon, reassemble…

PS. This would probably have been good with sliced tomatoes, if you go for things like that… For example, I would have done some for hubs had they been in the fridge… just popping them on while adding the sprouts.

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