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 tablespoons mayonnaise
  • 2 tablespoons minced onion
  • 2 tablespoons minced dill pickle
  • 1 teaspoon Dijon mustard
  • 4 ounces chilled Fontina cheese, cut into 30 slices, less than 1/8-inch thick
  • 30 slices sourdough bread baguette, less than 1/2 inch thick (1 pound loaf)
  • 5 slices prosciutto, each cut crosswise into thirds
  • 15 slices lemon, paper thin (do your best, use a very sharp knife)
  • 8 tablespoons butter (one stick)
Method
    Method
  1. Mix tuna, mayonnaise, onion, pickle and mustard in medium bowl. Season with salt and pepper.
  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. 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.