The key is toasting it low and slow in a cast iron pan.
It was heaven in my hands after a long day.
Meet the star of your dish, the reason we all came here: the G.O.A.T.una.
Simply Recipes / Getty Images / Lauren Bair
room temp) butter.
Tiegen’s recipe is designed for a big ol' country loaf the size of Mr. Clean’s forearm.
Generously butter the bottom of your bottom bread slice and the top of your top bread slice.
Simply Recipes / Lauren Bair
(Repeat for sando #2.)
Listen for the tiniest, dollhouse-sized sizzle in the pan.
The heat should be low; It’s called a tuna melt, not a flaming tuna Alaska.
Simply Recipes / Lauren Bair
I got the crunchiest results using a cast iron pan.
Lean into the messiness of this sandwichbut like a hot mess, not a scary mess.
Crusty cheesy bits = good.
Falling apart = bad.
Off the heat, let your tuna melt rest for a few minutes.
Relaxed cheese makes the sandwich easier to cut and more likely to hold itself together.
