Utilize the under-appreciated broiler to whip up this muscle-building tuna melt packed with protein and flavor.
Chef’s Tip: The broiler’s high heat (around 5000F) breaks apart the emulsion of fat and protein in cheese, which helps turn your cheddar or Swiss into a bubbly goodness. Just watch that it doesn’t burn.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 whole-grain sandwich thin </li>
<li>1 cup baby spinach or argugula</li>
<li>2 thick tomato slices</li>
<li>1 (5oz) can white tuna, drained</li>
<li>½ avocado, sliced</li>
<li>1 tsp fresh lemon juice </li>
<li>1 cup shredded cheddar cheese / hot sauce </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven broiler with rack about 4 inches from the overhead heat. Place sandwich thin halves on a baking sheet. Broil until golden brown and crispy, about 1 minute. Be careful not to burn the bread.</li>
<li>Top halves with spinach or arugula, tomato, tuna, avocado, lemon juice, and cheese. Broil until cheese is melted, about 30 seconds. </li>
<li>Top with hot sauce to taste.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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