The Ultimate Tuna Melt

Mmm, the tuna melt.  One of my favorite sandwiches of all time.  I have heard countless chefs say that cheese is never supposed to go with fish, but I don’t understand what they’re talking about.  I mean, what about the sandwich that has been a staple on diner menus across this country for decades?  Have they never had the pleasure of eating this warm, delicious treat?  And this version, served open-faced, is literally the best I have ever had.  If you belong to the tuna melt fan club (of which I am the president) then you are going to love this!  So, without further ado, I give you…..the ultimate tuna melt.


The Ultimate Tuna Melt

Thinly sliced artisan bread, 3 or 4 slices
1 large can of wild-caught chunk light tuna, drained
1/4 to 1/2 cup mayonnaise
2 ribs celery, cut in half lengthwise and diced
1 large tomato, thinly sliced
Sliced Provolone cheese
Garlic powder, salt, and pepper to taste
Non-stick cooking spray
Chopped parsley

1. Preheat oven to 400 degrees. Lightly spray a large baking sheet with non-stick cooking spray and then wipe with a paper towel.

2. Mix tuna, mayonnaise, celery, garlic powder, salt, and pepper together in a bowl

3. Butter the slices of bread and place butter side down on baking sheet.

4. Place one or two slices of tomato on each slice of bread, enough to cover it.

5. Divide tuna evenly among the sandwiches, spreading to cover the entire slice.

6. Top with two or three slices of provolone for each sandwich, enough to cover the entire slice.

7. Place baking sheet in oven for 10 minutes. Remove and garnish each slice with chopped parsley. Return to oven for 8 – 10 minutes longer, or until the cheese has browned nicely but is not burned.

8. Grab your fork and knife and dive in! Be careful, though, the tuna and tomato are hot. Serve with a lightly dressed salad or your favorite chip. Enjoy!



Mini “Chick’n” Pot Pies

I am the only vegetarian in my family (for now) so I often have to make a separate meal for myself, and I often try to make a comparable meal to what the rest of my family is having.  So when they were having homemade chicken pot pie, I decided to attempt to make my own.

I didn’t Google any recipes for this one, I just decided to see what I could come up with on my own.  So while at the store getting the pre-made pie crusts for their meal, I looked for what I could use as the crust for mine.  I knew I wanted to make mine in a muffin tin, so biscuits seemed to be the best option.  I found some little biscuits in a miniature version of those exploding tubes (you know the ones) and thought they would be perfect.  There were some made by the leading brand, but being the frugal shopper I am, I opted to go with the store brand which was about half the price. There were five mini biscuits in each tube, so I grabbed two.  I already had the rest of the needed ingredients on hand, so I headed home to get started.

This recipe couldn’t be any easier, and it comes together so quickly you can make it any night of the week.  Also, the results are so pretty you could certainly serve these to any guests at your dinner table.  Give it a try and let me know what you think.  I’m pretty sure you’re going to love this one.


Mini “Chick’n” Pot Pies

Yields 5 individual pies


2 cans refrigerated mini flaky biscuits

1 cup vegetarian chick’n pieces or strips (any brand)

1 cup frozen mixed vegetables

1/2 can cream of mushroom soup

1 Tbsp olive oil

1/2 tsp garlic powder (or to taste)

salt and pepper to taste


  1. Heat oil in a skillet over medium heat.
  2. Add chick’n pieces and heat until no longer frozen.
  3. Add garlic powder, salt, and pepper.
  4. Add frozen vegetables and heat until no longer frozen.
  5. Add cream of mushroom soup and heat until warm.
  6. Open biscuits.  Stretch one mini biscuit slightly, place it in the bottom of an ungreased muffin tin and press up the sides.  Repeat with half of the biscuits.
  7. Fill each biscuit cup to the top with the chick’n and vegetable filling.
  8. Top each biscuit cup with another biscuit, stretching slightly and pressing along the edge to seal.
  9. Poke the top of each biscuit with the point of a sharp knife to allow steam to escape.
  10. Bake in oven for time and temperature specified on biscuit can, or until golden brown.