Tuna Melt Bread Boxes Recipe

[Mui]

Looking for a fun twist on a classic tuna melt? This recipe takes the delicious combination of tuna, cheese, and crispy bread to the next level by turning it into a "bread box"! Perfect for lunch, dinner, or a creative snack, these tuna melt bread boxes are loaded with flavor and packed with all the right textures. Let’s dive into making this mouthwatering treat!

Ingredients:

• 1 loaf unsliced white bread (preferably Pullman), at least 12 inches long
• 6 tablespoons unsalted butter, cubed
• Kosher salt
• 1 1/3 cups kettle-style potato chips
• 12 slices American cheese
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 3 stalks celery, cut into small dice (about 1 heaping cup)
• 1 large shallot, finely chopped (about 1/3 cup)
• Hot sauce, as needed
• Four 5-ounce cans tuna in water, well drained
• 1 dill pickle, drained, cut into 16 slices and patted dry
• 4 thin slices beefsteak tomato
• 1 cup sprouts, optional

Directions:

1. Position an oven rack in the center of the oven and preheat to 375°F (190°C).
2. Remove 1/4 inch of the crust from one end of the bread and enough of the crust from the other end so you have a 12-inch loaf. Reserve the ends for another use. Cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
3. Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1/3 cup of the potato chips and 1 slice of American cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
4. Meanwhile, stir together the mayonnaise, mustard, celery, shallot, some hot sauce, and a large pinch of salt in a medium bowl until combined. Fold in the tuna. Season with additional salt and hot sauce if needed.
5. Fill each bread box in this order: 1/2 cup of the tuna salad, 4 pickle slices, another 1/2 cup of the tuna salad, 1 slice of tomato, and 2 additional slices of American cheese. Return the boxes to the oven and bake until the cheese is melted, about 5 minutes. Top with the sprouts, if using, cut in half or leave whole and serve immediately.

Cook’s Note:
Don't worry if you accidentally make a hole at the bottom of the bread when carving out the boxes—just fill the hole with a loose piece of bread.

Enjoy this savory, cheesy, and crispy treat! 🍽​

 

[darat]

Looking for a fun twist on a classic tuna melt? This recipe takes the delicious combination of tuna, cheese, and crispy bread to the next level by turning it into a "bread box"! Perfect for lunch, dinner, or a creative snack, these tuna melt bread boxes are loaded with flavor and packed with all the right textures. Let’s dive into making this mouthwatering treat!

View attachment 6906
Ingredients:

• 1 loaf unsliced white bread (preferably Pullman), at least 12 inches long
• 6 tablespoons unsalted butter, cubed
• Kosher salt
• 1 1/3 cups kettle-style potato chips
• 12 slices American cheese
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 3 stalks celery, cut into small dice (about 1 heaping cup)
• 1 large shallot, finely chopped (about 1/3 cup)
• Hot sauce, as needed
• Four 5-ounce cans tuna in water, well drained
• 1 dill pickle, drained, cut into 16 slices and patted dry
• 4 thin slices beefsteak tomato
• 1 cup sprouts, optional

Directions:

1. Position an oven rack in the center of the oven and preheat to 375°F (190°C).
2. Remove 1/4 inch of the crust from one end of the bread and enough of the crust from the other end so you have a 12-inch loaf. Reserve the ends for another use. Cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note) wolfcut men. Save the removed crumbs for another use.
3. Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1/3 cup of the potato chips and 1 slice of American cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
4. Meanwhile, stir together the mayonnaise, mustard, celery, shallot, some hot sauce, and a large pinch of salt in a medium bowl until combined. Fold in the tuna. Season with additional salt and hot sauce if needed.
5. Fill each bread box in this order: 1/2 cup of the tuna salad, 4 pickle slices, another 1/2 cup of the tuna salad, 1 slice of tomato, and 2 additional slices of American cheese. Return the boxes to the oven and bake until the cheese is melted, about 5 minutes. Top with the sprouts, if using, cut in half or leave whole and serve immediately.

Cook’s Note:
Don't worry if you accidentally make a hole at the bottom of the bread when carving out the boxes—just fill the hole with a loose piece of bread.

Enjoy this savory, cheesy, and crispy treat! 🍽​

Wow, this tuna melt bread box recipe looks absolutely delicious! I love how you’ve taken the classic tuna melt and turned it into a fun and creative twist. The combination of crispy, buttery bread with the creamy tuna filling and melted cheese is just perfect. Plus, the added layers of pickle, tomato, and sprouts bring in a fresh crunch and extra flavor. This would make a fantastic lunch or dinner that’s sure to impress. I can't wait to try making it myself – definitely going to be a hit in my house!