Say hello to your new favorite sandwich - the Grilled Jalapeno Popper Tuna Melt! Soft cream cheese, roasted jalapeños, bacon, and thick, grilled sourdough bread takes the classic tuna melt to a new level of flavor!
Course Main Course
Keyword tuna melt
Prep Time 10minutes
Jalapeño Roasting Time 20minutes
Total Time 30minutes
2(6.7 oz) jars Tonnino tuna fish filets in Olive Oildrained with 1T oil reserved
3tablespoonsmayonnaiseor Greek yogurt
4slicessourdough bread½-inch thick slices
4-8sliceshavarti cheeseor muenster
Crumbled cooked baconoptional
Heat an outdoor gas or charcoal grill to medium-high heat. Rub the grates with oil, then place peppers directly over the heat.
Close lid and grill peppers for 4-5 minutes. Turn peppers occasionally until charred and softened, 10-25 minutes, depending on the size of the peppers, how high the heat is, and how roasted you want them.
When jalapeños are browned & charred to the point the skins begin to flake off, remove from grill and set aside to cool slightly. When they are touchable with bare hands, place them into a large plastic zipper bag. Seal and allow peppers to steam for 15-20 minutes.
Using a pair of disposable gloves, remove skins, tops, and seeds, reserving some seeds if you want extra spice. Chop or slice the peppers into ribbons.
While peppers cool, prepare tuna salad. In a bowl, add the drained tuna, reserved oil, mayonnaise, lemon juice, chives, parsley, salt, and pepper. Gently stir to combine.
Lightly brush both sides of each slice of bread with oil. Grill until lightly charred, then remove from heat and let cool slightly.
With the grilled side facing up, spread ½-1 tablespoon of cream cheese over each slice. Divide tuna mixture on each slice of bread and spread. Sprinkled with roasted jalapeno, then top with 1-2 slices of cheese.
Return to grill, close lid, and cook 2-3 minutes, until bread is toasted and cheese is melted. Sprinkle with crumbled bacon and black pepper and serve immediately.