Tuna Melt Bread Boxes Recipe

Tuna Melt Bread Boxes

Recipe courtesy of Recipe Iseasy

Watch how to prepare this dish.

Difficulty: Easy
Servings: 4
Total Time: 35 min
Active Time: 20 min
Nutritional Information Per Serving Serving Size: 1 of 4 servings | Calories: 1055 | Total Fat: 66 g | Saturated Fat: 26 g | Carbohydrates: 66 g | Dietary Fiber: 6 g | Sugar: 8 g | Protein: 53 g | Cholesterol: 148 mg | Sodium: 1948 mg

Transform the classic tuna melt into an elegant bread box creation. Hollow out thick slices of white bread and layer them with crispy potato chips, melted American cheese, and a savory tuna salad made with fresh celery, shallots, and a hint of Dijon mustard. Add cool tomato slices, tangy pickles, and sprouts for freshness and crunch. This showstopping dish proves that a beloved sandwich favorite can be reimagined into something truly special.

Ingredients

1 unsliced loaf of white bread (Pullman style preferred), at least 12 inches long
6 tablespoons unsalted butter, cut into cubes
Kosher salt
1 1/3 cups kettle-style potato chips
12 slices American cheese
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3 celery stalks, finely diced (about 1 heaping cup)
1 large shallot, minced (about 1/3 cup)
Hot sauce, to taste
Four 5-ounce cans of tuna in water, thoroughly drained
1 dill pickle, drained and sliced into 16 pieces, patted dry
4 thin slices of beefsteak tomato
1 cup sprouts (optional)

Instructions

Place an oven rack in the middle and preheat your oven to 375F.
Trim away 1/4 inch of crust from one end of the bread and enough from the other end to have a 12-inch loaf. Save the cut ends for another use. Slice the loaf crosswise into four equal segments. Using a fork, gently score one cut end and carefully scoop out a square cavity inside each bread piece to create a hollow "box," leaving about a 1/2-inch wall and bottom. Keep the removed bread crumbs for another purpose.
Microwave the butter with a generous pinch of salt in a microwave-safe bowl until melted, about one minute. Brush the melted butter inside and on the outside of each bread box. Place one-third cup potato chips and one slice of American cheese into the bottom of each box. Arrange the bread boxes right side up on a baking pan and bake until the cheese melts and the inside of the bread is lightly toasted and crisp in spots, approximately 10 minutes.
While baking, mix together mayonnaise, Dijon mustard, celery, shallot, a splash of hot sauce, and a large pinch of salt in a medium bowl until well combined. Gently fold in the tuna. Adjust seasoning with extra salt and hot sauce if desired.
Layer the filling into each bread box in this order: half a cup of tuna salad, 4 pickle slices, another half-cup of tuna salad, a slice of tomato, and 2 slices of American cheese. Return the bread boxes to the oven and bake until the cheese is melted, about 5 minutes. Add sprouts on top, if using, either whole or halved, and serve immediately.

Cook's Note: If you accidentally make a hole at the base of the bread while hollowing, simply fill it with a scrap of loose bread.