Chopped Spinach & Tuna Melt Recipe

1. Prepare tuna-spinach filling

Drain the canned tuna thoroughly and transfer to a medium mixing bowl. Use a fork to flake the tuna into small pieces.

2. Wilt the chopped spinach: heat a dry skillet over medium for 30 seconds, add the chopped spinach and sauté just until wilted, about 1–2 minutes. Remove from heat and let cool slightly; squeeze out excess moisture in a clean kitchen towel or with a spoon.

3. To the bowl with flaked tuna, add the wilted, squeezed spinach, diced dill pickles, mayonnaise, Dijon mustard, lemon juice, kosher salt and black pepper. Stir until evenly combined and taste; adjust seasoning if needed.

4. Prepare cheeses

In a small bowl combine the grated cheddar and grated gruyere so the cheese will melt evenly across the sandwich.

5. Grill sourdough

Butter one side of each sourdough slice evenly. Heat a skillet or griddle over medium heat. Place bread butter-side-down on the skillet and toast until golden brown, 2–3 minutes. Remove from heat and set toasted side up.

6. Assemble open-faced melts: Divide the tuna-spinach mixture evenly between the four toasted sourdough slices, spreading it to the edges. Arrange tomato slices over the tuna mixture (divide evenly). Sprinkle the cheddar-gruyere blend evenly on top of each open-faced sandwich.

7. Broil to melt

Place assembled open-faced sandwiches on a baking sheet and put under a preheated broiler on high, rack about 6 inches from the element. Broil 2–4 minutes, watching closely, until cheese is bubbly and lightly golden. Remove from oven (use oven mitts).

8. Let sandwiches rest 1 minute, then transfer to plates. Season the tomato/cheese face with a light crack of black pepper if desired.

9. Quick-pickle red onion

Place the thinly sliced red onion in a small bowl. Add white wine vinegar, warm water, sugar and 1/4 tsp kosher salt. Stir to dissolve sugar and salt. Let sit at room temperature for at least 10 minutes (can be made up to 2 hours ahead refrigerated).

10. Dress the frisée: In a small bowl whisk together the extra-virgin olive oil, lemon juice, remaining pinch of salt (if needed) and black pepper.

11. Combine salad: Add the torn frisée to a bowl, drain the quick-pickled onions (reserve a little pickle liquid to taste if you like extra tang) and toss the frisée with the dressing and the pickled onions. Taste and adjust seasoning.

12. Serve immediately alongside the open-faced tuna melts so the frisée stays crisp. Spoon a small portion of pickled onions over each sandwich if desired for extra tang.