Best Tuna Melt (Jersey Diner Style)

It's very, very quiet at our house right now without Mat (he is gone to a business trip to NYC) and he's actually in Jersey right now for a meeting so this recipe is fitting sorta kinda but not really.  Haha.  I made a tuna melt last week that I wanted to share.  I deviated from the recipe slightly.  I used only 1 slice of cheese per melt instead of 2 and I could not find a good quality rye bread so I got what looked good at the grocery store which was a whole grain loaf.  Next time I'm definitely gonna have to hunt for the seedless rye bread.

Recipe
From my personalized cookbook

Ingredients
2 (6 ounce) cans solid white tuna in water, drained
1/4 c mayonnaise
1/4 c finely chopped celery
1 1/2 tbs finely chopped onion
1 tbs finely chopped parsley
3/4 tsp red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
Sprinkle of paprika (optional)

Directions
Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar.  Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in preheated oven, until lightly toasted.  Remove from heat, and spread with the tuna salad.  Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slice.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

The crunchy celery, onion, and parsley really freshen up the taste of the melt!

You can follow the recipe by putting a slice a cheese first, then the tomato, and then another slice of cheese OR, you can just do the layer of tomato and cheese.  I think it's just a preference thing.

I actually didn't use the regular oven but I turned up my toaster oven to high and broiled the sandwich in there.  The end result is the same.  The tuna salad warms up, the bread gets toasty and the cheese melts on top.

Yummy!