My Lunch: Tuna Melt


What makes this sandwich a classic is the bread. Without that perfectly sliced Trader Joe’s Tuscan Pane, this would just be an ordinary, cheesy mess.

Look at how the bread becomes a nice golden brown. That, my friend, is the mark of toasted perfection.

The tuna (albacore with a little mayo) and the cheese (Alpine Lace muenster) are replaceable. But the bread… well, that makes the sandwich.

Question: Which of your favorite sandwiches would be seriously diminished without the right bread?


One response to “My Lunch: Tuna Melt

  1. Where do I start? I stopped going to what had been my favorite pizzeria in East Rutherford when they changed the bread with which they made their subs. You can’t have Pastrami without a good rye, or a Black Russian without pumpernickel. Wonder Bread (and others of that ilk) aren’t good for much besides PBJ. I’ve seen gyros undone by substandard pita, too. And Thomas’s makes a thick-sliced corn bread that makes the best damn turkey sandwich you’ve ever had. The right bread makes all the difference…

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