Stoneman Douglas Melt Recipe

Drain and flake

Open the canned tuna and drain thoroughly. Transfer tuna to a medium mixing bowl and use a fork to flake into small pieces.

Add mayonnaise, Dijon mustard, minced red onion, diced celery, lemon juice, and chopped parsley to the bowl with tuna.

Stir the mixture until evenly combined. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning if desired. Refrigerate while preparing bagels so flavors can meld (10–15 minutes recommended).

Preheat broiler (or skillet/grill pan). If using a broiler, set rack about 6 inches from the heat source and preheat to high. If using a skillet, heat to medium-high.

Lightly butter the cut sides of the bagel halves (or brush with olive oil). Place bagel halves cut-side up on a baking sheet if broiling, or cut-side down in the skillet to toast briefly (about 1–2 minutes) until they begin to brown and crisp.

Flip bagel halves cut-side up if you toasted cut-side down. Divide the chilled tuna salad evenly across the four bagel halves, mounding it slightly (about 3 oz tuna salad per half).

Arrange 2 slices of imported Swiss cheese on top of the tuna on each bagel half, covering the tuna and slightly overlapping the cheese edges.

Top the cheese with tomato slices (1–2 slices per half as fits). Sprinkle a light pinch of salt and a grind of black pepper over the tomato slices.

Place the baking sheet under the preheated broiler for 2–4 minutes, watching closely, until the cheese is thoroughly melted and just beginning to bubble and brown at the edges. If using a skillet, cover the skillet with a lid and reduce heat to medium for 2–3 minutes until the cheese melts. Alternatively, use a kitchen torch to melt the cheese evenly for 30–60 seconds.

Remove the bagels from the heat. If using optional garnishes (pickles, extra onion, hot sauce or cracked red pepper), add them now to taste.

Serve the Stoneman Douglas Melt open-faced warm. Each serving is one bagel half; two halves make a full sandwich if desired.