Our Favorite TUNA MELT Sandwich on the Blackstone Griddle – Deli Classic Sandwich Recipe!

We take the term tuna salad sandwich to the extreme and add in all kinds of good ingredients – this is our favorite tuna melt to make on the Blackstone griddle, along with some of our pantry staples! Recipe here: https://theflattopking.com/tuna-melt-sandwich/
@BlackstoneGriddles #tunamelt #sandwich #griddle #blackstone #recipe
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We’re kicking it back old school with a deli classic. What about a good old-fashioned tuna salad sandwich? And trust me, I take the word salad to the extreme because I absolutely love it. Let’s go. I don’t know how you feel. I probably take the word salad a little bit extreme. When you’re talking about a tuna salad, I’m not just talking about tuna mayonnaise. I’m talking about the salad part. Probably omit the lettuce, but other than that, I add the kitchen sink to it. Let’s look at the ingredients. Don’t sleep on these. Valdellia onions and they taste like bread and butter, but this is going to be our sweet note. This is going to replace sweet relish. Onion always, if I have it on hand, celery. Another thing that I’m not putting in here today, but we typically put in there somehow someway are pickled jalapenos. And the reason why I stress that is because really tuna salad is one of those things where you can create any combination you want to. This is just happens to be the one that we like a lot. Okay. Uh we have two different types of tuna. We really, really, really like this type of tuna right here. It’s in the oil, not the water. Uh, mustard, pickles, that’s going to have the dill flavor. These right here, don’t sleep on those either. Anytime we make a big batch, I love to add those. Banana pepper, salt, pepper, coarse, hard-boiled eggs, little mayonnaise, and since we’re making the sandwich or a smokehouse cheddar, a gouda, and a little Italian loaf. You guys good? Let’s make a fantastic tuna melt. The one thing I’ve truly learned about my journey with social media is how many different opinions there are out there. Oddly enough, you can’t make this stuff up if you tried. Hopefully, I can figure out how to screenshot and put this comment on the video that you guys are seeing. Somebody saw my knife video. I do have a large collection of knives. I’ve had the same base of knives since we got married 20 19. Thank you. Years ago. Um, and I’ve just added collection, right? Uh, however, the last comment I received on the knife says, “Good video, but you have too many knives.” I literally just received this in the mail, and it’s the first time I’ve used it. A guy goes, “Hey, I saw your knife collection. I noticed you didn’t have this knife. I’d love to get you one.” I was like, “Please don’t.” Blah, blah, blah. I’ve got too many. He goes, “You absolutely love it.” So, this is Nikiri. Uh, I really appreciate uh Dennis for sending this to me. It’s really neat. That looks super nice. Yeah. I’ve already used it off uh camera once and absolutely loved it. He said he’s tried all different types of brands. Um, and he seems to really like this one. Full tang, fantastic piece of kny. So, that being said, we’re gonna be using this knife today. So, thank you, Dennis. With your sweet peppers, I’m just open them up and then you try to take those seeds out of them. We use them actually quite a bit, especially on like cheese steaks. Kind of like my go-to. It’s kind of like become everybody’s got their unique pantry staples and for us this is definitely one of them. [Music] And of course, this recipe will be on the flattopking.com if you guys are following along. Just a little salt and pepper. I might go pepper heavy cuz I definitely like my pepper and my tuna. After all that said and done, you just want to mix it all together. I like to break up my tuna pretty fine. They’re definitely consistency that I’m looking for. You can leave it chunky. Do whatever you want to do. Personal preference. Pick the bread of your choice. Obviously, uh my wife is more prone to whole grain breads. Um maybe even like a uh white loaf, you know, like a hardy white brios or something like that. But I wanted a crusty loaf. I want something with a little bit of girth to it, a little bit of length. That way you can get a really, really, really good sear crust on the bread. So, that’s one thing about a tuna or any griddle sandwich I can say is um I don’t like is when it’s just like soggy. You got to have something to hold on to it. The tuna itself is moist. Of course, you can add butter to the griddle, but for some reason when it comes to a sandwich like this, I just always like to griddle or butter my bread. Griddle’s on a low. You definitely, that sounds crazy. You don’t want no high temperatures. So, just a little avocado oil heat up a second. Kind of like that right there. Okay. Same thing with other piece. Some of that age gouda. some of that smokehouse cheddar. Pepper jack would be a good one as well. And then we’re going to mound it up with some tuna. And just to top it off, some fresh garden tomatoes. And hit those tomatoes a little salt and black pepper. And of course, the tomatoes are completely optional, but they are in season and I happen to like them. And just like that first side, you definitely want a landing zone. Same idea. A little bit of butter, little bit of oil, [Music] and let’s see what we got here. Oh yeah. [Music] You hear that? That’s because we’re able to keep it on low, right? Butter has a lot of water in it. And so once you put the butter on the griddle or the bread, it’ll add a little steam, but that oil is really, in my opinion, what creates the crunchiness, right? Cuz you’re able to fry that bread in the oil, but you got to heat your temperatures low because you’ll burn your bread and it takes a while for that cheese to melt and all the other shenanigans. Looks pretty good to me. Don’t look too shabby. You know they say if you cut it at an angle you get more than half. It’s bigger. More than two halves. Yeah. Oh yeah. Looks good to me. And just like that, you have yourself a platter. Tomato, non-tomato, tomato, tomato, whole grain bread, regular bread, crusty bread. I don’t know which one to pick. I don’t I’m going to go with the tomato. I like the tomato. That was my plan all along. You got yourself a fresh basket of fries to go with this sucker. Maybe one of those chocolate milkshakes. Just listen. Still crusty cuz all that moisture in there. I’m telling you, you got to go on low. Use a little bit of oil and fry the bread. [Music] That’s good. Mhm. Mhm. M that’s better than any tuna melt you’re getting at a restaurant. People say you give it too many. We have extra in the background. All right, guys. There you go. So, just something easy, quick. Like I said, I like to stretch the idea of the salad. I’ll add cucumbers to mine as well. So, really just a hodge podge hodge podge of what I’ve got in the refrigerator at the time. I love the cherry peppers. We were out of sweet relish one time. I knew I had those Videlia onions in there and that sweet stuff and it worked out just fine and I’ve been doing it ever since and we happen to like it a lot. So, just play around with it. The most important thing is getting your bread right cuz the crunch is what you need cuz that thing gets soggy in a hurry. As always, there’s a join button down below. It’s a membership program. We thank each and every one of you for taking time for doing so. Find us on Instagram. Find us on Facebook. Thank you, Dennis. As always, thanks for watching. Don’t forget to press that subscribe button, pound the notification button, share with your friends. Peace. Good little lunch, honey. I mean, just would you just