Top these veggie heavy tuna melts with some rich fontina cheese for an opulent open faced sammy.

Preheat the broiler. In a large bowl, mash the whole garlic clove with the teaspoon of coarse salt until a paste forms. Add the lemon zest and lemon juice and mix until combined. Add the artichoke...


  • 1 clove garlic
  • 1 clove garlic, cut in half
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 1 lemon, juiced
  • 1 teaspoon lemon zest
  • 1 (14 ounce) can quartered artichoke hearts, drained well and patted dry on paper towels
  • 1 (12 ounce) can water-packed tuna, drained and flaked
  • 1/4 red onion, finely chopped
  • 2 celery ribs, thinly sliced
  • 10 sun-dried tomatoes, thinly sliced
  • 10 fresh basil leaves, thinly sliced
  • 1/4 cup extra-virgin olive oil (EVOO), eyeball it
  • Freshly ground pepper
  • 4 (1-inch-thick) slices of crusty bread
  • 1 cup chopped arugula
  • 1/2 pound Italian Fontina cheese, sliced

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