Furlough is right around the corner where we will be crossing hemispheres and entering into summer in the states. I am so ready to see a hot summer day. It has been four years! The other night I was going through some old recipe books and I decided to dog-ear some pages. Today's new recipes come from my Best of Taste of Home Volume 2 cookbook.
These two were featured separately, but I thought they went well together. To me, this dish has “summer” all over it.
Growing up, tunafish sandwiches were one of my mom's favorite meals to feed five hungry kids on a hot summer day. She could make a huge batch, we all loved it, and it was budget-friendly. She prepared her tuna with mayo, sweet relish, and chopped boiled egg. I still prepare my tuna salad like this, but I was happy to try a new recipe when I saw this idea for Tuna Cheese Melts.
Tuna Cheese Melts
Prep/Total Time: 25 minutes
- 1/2 c sour cream
- 1/2 tsp garlic salt
- 8 slices rye or white bread
- 1 can (6 ounces) tuna, drained and flaked
- 2 Tbs mayo
- 4 slices process American cheese
- butter, for grilling
In a small bowl, combine sour cream and garlic salt; spread on one side of each slice of bread. In another bowl, combine tuna and mayo; spread on four slices of bread. Top with cheese and remaining bread; gently press together.
Melt 2 Tbs butter in a large skillet over medium heat. Add two sandwiches; toast sandwiches until bread is lightly browned on both sides and cheese is melted. Repeat with remaining butter and sandwiches. Yield: 4 servings
Tomato-Cucumber Mozzarella Salad
Prep/Total Time: 20 minutes plus chilling
- 1/3 c olive oil
- 2 Tbs red wine vinegar
- 2 Tbs balsamic vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp pepper
- 3 medium tomatoes, chopped
- 1 English cucumber, quartered and cut into 1/4-inch slices
- 1 small green pepper, chopped
- 1/4 c thinly sliced onions
- 12 pitted Greek olives, sliced
- 2 Tbs minced fresh parsley
- 1 Tbs minced fresh basil
- 4 ounces fresh mozzarella cheese, cubed
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.
In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon. Yield: 8 servings