Yow! is all I can say about this sandwich. Trying to be a good little marketer (just so’s you know, I do NOT like this part of publishing), by sending out letters to magazines, setting up interviews and all that goes into the bullshit of getting my book noticed, I’ve been short on time to cook my evening meal. The thing is I refuse to eat take-out or consume a meal that doesn’t excite me in some way. So enter this sandwich. Yummy! (I halved this recipe as it serves 4).
1 large onion thinly sliced
1 clove garlic, minced or pressed
1/2 cup chicken broth or water
1/2 cup minced celery
2 tablespoons mayonnaise
8 slices dark rye bread (I used oat nut bread)
1/4 lb. cheddar cheese, thinly sliced
In a 10- to 12-inch frying nonstick frying pan, combine onion, garlic, and half the broth. Bring to a boil over high heat: stir often until liquid evaporates and browned bits stick in pan.
Add half the remaining broth, stir to scrape browned bits free, then boil again until liquid evaporates and browned bits form. Repeat step with remaining broth, cooking until liquid evaporates. Stir onion mixture aside.
In a bowl, mix together tuna, celery, and mayonnaise. Top 4 slices bread equally with tuna mixture, onion mixture, cheese, and remaining bread.
Wipe the pan clean. Place over medium heat and add 2 sandwiches. (If you have another nonstick frying pan, toast all the sandwiches at once.) Cook until sandwiches are toasted on the bottom, about 4 minutes. Turn over and toast tops, about 4 minutes more.