Tuna, Proscuitto & Lemon Sandwiches

Prep Methods/Techniques:
Cuisine:
Course: ,
Servings: 15
Description
These are really yummy little sandwiches, nobody can eat just one. The sandwiches are great at room temperature -  perfect for a picnic.
Noted on 2/3/2012
Ingredients
  • 1 6-ounce can albacore tuna, drained
  • 5 tbsp mayonnaise
  • 2 tbsp minced onion
  • 2 tbsp minced dill pickle
  • 1 tsp Dijon mustard
  • 4 oz chilled Fontina cheese, cut into 30 slices, less than 1/8-inch thick
  • 30 slice sourdough bread baguette, less than 1/2 inch thick (1 pound loaf)
  • 5 slice prosciutto, each cut crosswise into thirds
  • 15 slice lemon, paper thin (do your best, use a very sharp knife)
  • 8 tbsp butter (one stick)
Method
    Method
  1. 1
    Mix tuna, mayonnaise, onion, pickle and mustard in medium bowl. Season with salt and pepper.
  2. 2
    Divide half of cheese among 15 bread slices, trimming cheese to fit. Cover each with 1 piece of proscuitto, 1 lemon slice, 1 tablespoon tuna mixture and remaining cheese slices, trimming cheese to fit. Top each with 1 remaining bread slice. Generously spread both sides of sandwiches with butter.
  3. 3
    Heat a large skillet over medium-high heat. Add sandwiches in batches and cook until cheese melts and bread is golden brown, about 1-2 minutes per side.
Cook's Notes
Yield

Makes 15 small sandwiches, serving 6 or so

Advance Prep
The tuna mixture can be prepared 1 day ahead. Cover and refrigerate.
The sandwiches can be prepared except for frying up to 8 hours ahead. Cover and refrigerate.