Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

Name: Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/2 cup finely diced sweet pickles (about 2 pickles); 4 (4- to 6-ounce) albacore tuna steaks; Salt and freshly ground black pepper; 1/4 cup olive oil, plus more for drizzling; 4 teaspoons herbes de Provence; 4 slices sharp white cheddar cheese; 1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook’s Note); 2 cups arugula

December 20, 2011

These sandwiches are out-of-this-world fantastic! They’re my take on a tuna melt, complete with gooey cheddar cheese and a sweet-and-sour mayo, but with plenty of lemony tang and peppery arugula. Be sure to slather it on the bread generously before piling on the tuna steak, greens, and cheese to keep everything moist and delicious.

Recipe notes

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