Photo: John Clark
Total Time
15 Mins
Yield
Makes 1 3/4 cups

The tuna melt at Bunk Sandwiches, in Portland, scores high marks for flavor—and all the ingredients except the condiments are local. Chef and co-owner Tommy Habetz puts the salad in ciabatta rolls spread with mayo and mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.

How to Make It

Mix all ingredients together.

Bunk Sandwiches, Portland, OR

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