A Delicious Grilled Sandwich!
Sushi quality tuna has been through a deep freeze process that eliminates pathogen threats. Sushi quality tuna is available at some fish markets, butcher shops and grocery stores. Always look at the certified label to make sure that this product is valid, before making a purchase. Sushi quality thin sliced Yellowfin Tuna should be cooked no more than rare to medium rare. That is how the Yellowfin Tuna is cooked for today's sandwich.
Yellowfin Tuna (Ahi) is not always in sustainable numbers. Always check the current sustainable seafood rating of any species of tuna before purchasing.
Grilled Muenster Cheese Sandwich with Yellowfin Tuna, Roasted Red Pepper, Wilted Escarole and Bermuda Onion:
This recipe yields 1 sandwich.
American style Muenster Cheese is used in this recipe and this cheese is quite different than European Muenster.
Step 1: Heat a sauté pan over medium/medium low heat.
Add 1/2 teaspoon of unsalted butter.
Add 2 escarole lettuce leaves.
Briefly sauté till the lettuce starts to wilt.
Step 2: Add 1/2 of a roasted red bell pepper that is torn into wide strips.
Add 3 tablespoons of water.
Add 1 small pinch of sea salt and white pepper.
Sauté till the lettuce is tender and the red pepper is warm.
Remove the pan from the heat and keep it warm on a stove top.
Step 3: Heat a griddle over medium/medium low heat.
Place 1 teaspoon of unsalted butter on a spot on the griddle.
Grill 2 thin Bermuda Onion slices till they are lightly caramelized.
Step 4: Place 1/2 teaspoon of unsalted butter on another spot on the griddle.
Place a 4 to 5 ounce slice of Sushi Quality Yellowfin Tuna on the buttered griddle. (1/4" to 3/8" thick)
Season with sea salt and white pepper.
Grill the tuna till it is cooked rare to medium rare.
Step 5: Brush two slices of rye bread with melted unsalted butter.
Place the bread on the griddle.
Place a few thin slices of Muenster Cheese on the bread.
Step 6: Place the grilled Burmuda Onions on one of the bread slices.
Place wilted escarole and roasted red pepper on the onions.
Place the grilled tuna on top of the roasted peppers and escarole.
Place the plain half of the grilled cheese sandwich on top of tuna.
Step 7: Use a spatula to place the sandwich on a cutting board and cut it in half.
Place the grilled sandwich halves on a plate.
Garnish the plate with escarole, a fruit of your choice and sliced dill pickle spears. (Sliced Carambola is the fruit in the photos.)
Viola! A modern grilled cheese sandwich with classic flavors!