Yesterday I had no real intentions. I went to the store to get a couple necessities, and saw a loaf of extra sour dough rye, so I grabbed it, but still had no immediate agenda. I simply thought to myself, it would be nice, in the next couple days to have some kind of sandwich on rye.
Well, BAM! I got the munchies, fired up the cast iron skillet, opened the pouch of tuna, grated some mild cheddar, well, you can see what happened next.
I took a new stick of butter, greased the pan, put two slabs of bread on, then quickly spooned my Albacore / Miracle Whip blend onto the bread. I then grated the cheese over the already grilling masterpiece. Next, you guessed it, I put the toppers on, 2 slices of extra sour dough rye, side by each.
Now, here is where too many people fsck it up. You must season the bread while it's hot. In my case, Garlic salt for both sides, flipping frantically, and adding butter, as needed. After a couple minutes of settling, melting, marinading, it's done.
Damn, those were delicious! :shocked:
Well, BAM! I got the munchies, fired up the cast iron skillet, opened the pouch of tuna, grated some mild cheddar, well, you can see what happened next.
I took a new stick of butter, greased the pan, put two slabs of bread on, then quickly spooned my Albacore / Miracle Whip blend onto the bread. I then grated the cheese over the already grilling masterpiece. Next, you guessed it, I put the toppers on, 2 slices of extra sour dough rye, side by each.
Now, here is where too many people fsck it up. You must season the bread while it's hot. In my case, Garlic salt for both sides, flipping frantically, and adding butter, as needed. After a couple minutes of settling, melting, marinading, it's done.
Damn, those were delicious! :shocked:
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