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Rob Barrett Cooks: Tuna, Crab or Chicken Melts

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There are ruts and then there are traditions. Every Sunday for many years our family has made melts for lunch--tuna, crab or chicken. There's something comforting about rhythm of six days of normal food then melts, six days then melts. If you've never made a melt, it's one of the easiest recipes out there. Any time someone writes me and has never cooked before, I point them in the direction of the melts video. They are never disappointed.

Watch the video and give them a try.

Here's how you make them.

For Tuna Salad: 2 cans tuna (don't use the kind in oil if possible) 2 spoonfuls mayonnaise Salt and pepper 1 red onion Dijon mustard

Open and drain tuna, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, 1/2 spoonful dijon mustard and stir to combine. 

Options: add dill weed, marjoram, some chopped red pepper, or green onions to salad. Sprinkle top of cheese with Lawry's salt and or chopped parsley.

For Chicken Salad: 1 can chicken (you can also use fresh from a rotisserie, about 2 cups, (3 handfuls)) 2 spoonfuls mayonnaise Salt and pepper 1 red onion Dijon mustard

Open and drain chicken, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, 1/2 spoonful dijon mustard and stir to combine. 

Options: Add chopped pecans, almonds, chopped grapes, or chopped celery.

For Crab Salad: 1 can refrigerated or fresh crab 2 spoonfuls mayonnaise Salt and pepper 1 red onion Dijon mustard Worcestershire sauce   Open and drain crab, place in bowl. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, a splash of worcestershire sauce, 1/2 spoonful dijon mustard and stir to combine. 

Options: use green onions instead of red, add finely chopped apple, add celery salt, or garlic salt.

To Make Melts: Toast bread and cover with tuna, chicken or crab salad. Add 2 slices of thinly cut tomato and cover with cheddar or swiss cheese. Place on baking sheet and put under broiler for 1 minute or until cheese just browns. Serve hot.

Start a new tradition or rut, whatever you want to call it. Just know that "once you start, you daresn't stop." (An old Pennsylvania Dutch saying.)

Cook well, Rob Barrett, Jr. www.cookingfordads.net