Food & Cooking Recipes Appetizers Two Bite Tuna Melt 3.0 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 15, 2017 Print Rate It Share Share Tweet Pin Email Photo: Beatriz da Costa Servings: 4 Spread the toast with a layer of mustard for a spicier sandwich, or add a slice of tomato for juicy sweetness. This tuna melt can also be made with rye or white sandwich bread. Ingredients 1 demi baguette, cut in half lengthwise Mayonnaise, for spreading (optional) 2 recipes Tuna Salad 4 leaves fresh basil, thinly sliced (optional) Monterey Jack or white cheddar cheese (about 6 ounces), thinly sliced Directions Set a rack in the top third of the oven, and heat the broiler. On a cookie sheet, toast bread halves under the broiler until lightly golden on both sides. Transfer to a work surface. Spread bread with mayonnaise, if using. Top each half with tuna salad and a single layer of cheese. Return the open-faced sandwiches to the cookie sheet, and broil, watching carefully, until the cheese is completely melted, about 1 1/2 minutes. Cut each piece of bread in half for four sandwiches, or into 1- to 2-inch slices for easy nibbling. Garnish with fresh basil, if using, and serve. Rate it Print