Valerie Bertinelli's Tuna Egg Salad Melt | Valerie's Home Cooking | Food Network
Valerie combines two popular sandwiches into one creamy, cheesy and toasty lunch! Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: https://ift.tt/Eyl9Zbs. Get the recipe ▶ https://ift.tt/UbYrhuX Subscribe to Food Network ▶ https://ift.tt/sWRGgiM Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tuna Egg Salad Melts RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 40 min Active: 40 min Yield: 4 sandwiches Ingredients Two 5-ounce cans albacore tuna, drained well 4 hard-boiled eggs, chopped 1 celery stalk, chopped (about 1/3 cup) 1/3 cup chopped dill pickles 1/4 cup chopped pickled jalapeños 3 scallions, trimmed and roughly chopped 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 4 slices sourdough bread 2 vine tomatoes, sliced 4 slices pepper jack cheese Directions Heat the broiler to high and line a rimmed baking sheet with aluminum foil. Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside. Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste. Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese. Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes. Transfer the sandwiches to a cutting board, then slice in half and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/aD9kfQL ▶ WEBSITE: https://ift.tt/4SmUgks ▶ FULL EPISODES: https://ift.tt/I3T7uXg ▶ FACEBOOK: https://ift.tt/YE8cluh ▶ INSTAGRAM: https://ift.tt/7HtFkgN ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #TunaEggSaladMelt Valerie Bertinelli's Tuna Egg Salad Melt | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=WjhCEBDni7o
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