The Catch Grilled Cheese

Recipe and text excerpted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollak. Published by Chronicle Books, 2016. Copyright © 2016 Heidi Gibson and Nate Pollak. Photographs Copyright © 2016 by Antonis Achilleos.

Nate and I love the San Francisco 49ers, and this sandwich refers to three memorable Niner moments.The first is the winning touchdown reception by Dwight Clark, off a Joe Montana pass in the 1982 NFC Championship Game with the Dallas Cowboys, widely regarded as one of the most critical events in NFL history. It sent the 49ers to the Super Bowl (which they won!).

The second happened in 1999, during a playoff game with the Green Bay Packers. Forty-niner Terrell Owens caught a game-winning touchdown pass from quarterback Steve Young to cap a come-from-behind victory that broke a losing streak of five straight play­off losses to Green Bay.

Finally, in 2012, the Niners won another close playoff game against the New Orleans Saints. Quarterback Alex Smith connected with Vernon Davis for a last-second touchdown that put the 49ers ahead.

It may be a bit of hubris, but, for us, this open-faced tuna melt is as memorable as these catches.

The Catch Grilled Cheese

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Print Recipe

Tart, Granny Smith apples cut the richness of this open-faced grilled cheese for seafood lovers.

• Courselunch, Main course

Servings

2-4 people

Servings 2-4 people

The Catch Grilled Cheese Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Tart, Granny Smith apples cut the richness of this open-faced grilled cheese for seafood lovers. Courselunch, Main course Servings 2-4 people Servings 2-4 people

Ingredients

• One 6- ounce can oil-packed tuna drained
• 2 Tbsp. mayonnaise
• 1/4 granny smith apple minced
• 1/2 celery stalk minced
• 1 Tbsp. minced fresh flat-leaf parsley
• 1/2 shallot minced
• 1 clove garlic minced
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 pretzel buns (hamburger size) split in half horizontally
• 4 tsp. stone-ground mustard
• 8 slices ripe plum tomato (about 1/4-in [6mm] thick)
• 8-12 Bread 'n' Butter pickles
• 4 slices double-cream Gouda cheese

Servings: people

Instructions

1. Preheat the oven to 450°F [230°C], with the convection option on, if you have it.
2. In a medium bowl, combine the tuna, mayon¬naise, apple, celery, parsley, shallot, garlic, salt, and pepper and stir until well mixed. Set aside.
3. Place the pretzel bun halves on a baking sheet, cut-side up. Spread 1 tsp mustard on each bun half. Layer two tomato slices, two or three pickle chips, one-fourth of the tuna mixture, and one slice of the Gouda on top of each bun half.
4. Bake the open-faced sandwiches for about 3 minutes, or until the cheese is melted.
5. Cut each sandwich in half, if desired, and serve immediately.