Chopped Spinach & Tuna Melt Recipe

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.

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.

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.

Prepare cheeses

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

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.

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.

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).

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

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).

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.

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.

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.