In Praise of Soup and Sandwich Dinners

On a busy day, or at the end of the week, it is a blessing to cut dinner prep short and put soup and sandwiches on the table. This week was particularly busy and by last evening there were a few leftover items in the fridge that I could combine with a Tuna Melt Sandwich, and I knew all would be well because my hubby loves Tuna Melts.

I first encountered a Tuna Melt years ago in a restaurant in southern California when I was away at school. I never even thought about making them at home until I had a family and going out for a tuna sandwich was no longer in the budget. They are so good, easy to prepare and my family liked them, so they became a mainstay on our menu plan.

Here we are having them alongside what remained of the Pinto Bean Soup that my friend and I had for our lunch this week. This recipe is posted on 1/9/2010. We also finished up the Fresh Raspberry Pie that was posted on 6/18/2013. Have a wonderful weekend, and if it is a busy time, enjoy some soup and a sandwich for dinner. Blessings...

Recipe:

Canned tuna made with a bit of mayonnaise to moisten and bind it together.
Slices of medium Cheddar cheese
Slices of fresh tomato
Bread of choice

1. Spread the amount of tuna filling you wish on one slice of bread, top with slices of tomato and then top this with slices of cheese topped off with the second slice of bread.
2. Butter the top slice of bread and place in a frying pan or on a griddle, buttered side down. Butter the second slice of bread.
3. Cook over medium-low heat until bread is toasted to a golden brown. Flip over to brown second side. Sandwich is done when bread is beautifully toasted and cheese is melted. Yummy!