\t\t\t<\/p>\n \t\t\t\t\t\t<\/p><\/div><\/div>\n <\/p>\n \tRelated story \t\t\t\t\t<\/p>\n \t\t\t\t\tIna Garten\u2019s \u2018Ultimate\u2019 3-Ingredient Grilled Cheese Sandwich Contains a Secret Ingredient That Sets It Apart\t\t<\/p>\n <\/span><\/p><\/div>\n \t\t<\/a><\/p>\n<\/article>\n \t \n\tUnlike Stewart, Garten actually prefers using jarred tuna packed in olive oil for her Ultimate Tuna Melt<\/a> recipe. The tuna is flaked and then combined with diced hearts of celery, scallions, dill, lemon juice, salt, and pepper. And the mayonnaise is made extra special with the addition of savory anchovy paste, which gives it more depth of flavor. Combine the tuna mix with the mayo, then toast your bread. Spread some of your tuna mixture on the bread and sprinkle the top with grated Swiss cheese. Broil the entire thing for about a minute and then serve with a pinch of microgreens on top. So delicious!<\/p>\n \n\tRee Drummond\u2019s take on tuna melts can be made with any canned tuna you have in your pantry. She ups the protein of her sandwich by combining the tuna with hard-boiled eggs, and kicks up the flavor by adding chopped bell pepper, onion, gherkins, and jalape\u00f1o. Combine everything with mayo, mustard, and pickle juice, and add salt and pepper to taste. Spoon a helping of the tuna-egg salad onto an English muffin, warm it in the oven, then top the sandwich with a slice of Swiss, provolone, or Muenster cheese. Return the sandwich to the oven to allow the cheese to melt, and then you\u2019re ready to eat!<\/p>\n Before you go, check out our slideshow<\/a> below:<\/em><\/strong><\/p>\n
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\n<\/section>\n\n\t\tIna Garten\u2019s Ultimate Tuna Melts\t<\/h2>\n
\n\t\tThe Pioneer Woman\u2019s Tuna Melts\t<\/h2>\n
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