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Melts -
the Barrett way.
for tuna
salad:
2 cans tuna. (don't use the kind in oil if possible)
1 tomato
cheddar or swiss cheese
2 spoonfuls mayonnaise
salt and pepper
1 red onion
dijon mustard
options:
dill weed, marjoram, red pepper, Lawry's flavored salt,
parsley.
For tuna salad:
Open and drain tuna, place in bowl and use fork to break
apart big pieces. Add 2 spoonfuls of mayonnaise or just
enough to make a creamy paste. Sprinkle with salt and
pepper, add 1/2 handful finely chopped red onion, 1/2
spoonful dijon mustard and stir to combine.
options: add dill weed, marjoram, some chopped red pepper,
or green onions to salad. Sprinkle top of cheese with
Lawry's salt and or chopped parsley.
for chicken
salad:
1 can chicken (you can also use fresh from a rotisserie,
about 2 cups, 3 handfuls)
1 tomato
cheddar or swiss cheese
2 spoonfuls mayonnaise
salt and pepper
1 red onion
dijon mustard
For chicken salad:
Open and drain chicken, place in bowl and use fork to break
apart big pieces. Add 2 spoonfuls of mayonnaise or just
enough to make a creamy paste. Sprinkle with salt and
pepper, add 1/2 handful finely chopped red onion, 1/2
spoonful dijon mustard and stir to combine.
Options: Add chopped pecans or almonds, chopped grapes, or
chopped celery.
for crab
salad:
1 can refrigerated or fresh crab (the Geisha can be used if
necessary)
1 tomato
cheddar or swiss cheese
2 spoonfuls mayonnaise
salt and pepper
1 red onion
dijon mustard
Worcestershire sauce
For crab salad:
Open and drain crab, place in bowl and use fork to break
apart big pieces. Add 2 spoonfuls of mayonnaise or just
enough to make a creamy paste. Sprinkle with salt and
pepper, add 1/2 handful finely chopped red onion, a splash
of worcestershire sauce, 1/2 spoonful dijon mustard and
stir to combine.
Options: use green onions instead of red, add finely
chopped apple, add celery salt, or garlic salt.
To make
melts.
Toast bread and cover with tuna salad. Add 2 slices of
thinly cut tomato and cover with cheese. Place on baking
sheet and put under broiler for 1 minute or until cheese
just browns. Serve hot.