I have fond childhood memories of my mom making tuna bumsteads, which are open-face tuna-salad sandwiches with cheese melted on the top.
As an adult, I appreciate them because they're warm and hearty, and can be made in 10 minutes or less. Sure, it's not exactly an elegant meal, but that's OK with me.
This weekend, Rob and I created a version using three different cheeses and some delicious seasonings, so I thought I'd share. This recipe could probably serve three people, but Rob and I were pretty hungry, so we ate three bumsteads each.
Also, we used white cheddar and Muenster cheeses because that's what we had. You can substitute your favorites. Also, I would have included thin slices of celery if we'd had any, but we didn't.
Three-Cheese Tuna Bumsteads
2 cans tuna in water, drained
2 tablespoons mayonnaise
2 teaspoons sweet relish
1/2 teaspoon horseradish sauce
2 tablespoons grated Parmesan cheese
1/4 cup shredded white cheddar cheese
1 teaspoon granulated garlic
1/2 teaspoon tarragon
1/2 teaspoon dill
freshly ground black pepper to taste
6 sandwich-size slices of Muenster
6 slices whole-wheat bread (or any hearty bread - you want something sturdy enough to hold up to the tuna salad mixture without getting soggy)
Mix everything except Muenster and bread in a small bowl until well blended. Spoon even portions of the tuna mixture onto slices of bread and top with slices of Muenster.
Spray your broiler pan with cooking spray and broil bumsteads between 2 and 3 minutes, until bread edges are toasty and cheese is bubbly. Be careful not to burn them, because that can happen fast. It takes about 2 1/2 minutes to make them perfectly in my broiler.