Tuna, Proscuitto & Lemon Sandwiches
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
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
- Mix tuna, mayonnaise, onion, pickle and mustard in medium bowl. Season with salt and pepper.
- 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.
- 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.
Method
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.