There are probably a thousand reasons why you should keep a loaf of cocktail rye bread stashed in your freezer, and this recipe is now one of them. When I was in high school, open-faced tuna melts were a favorite after school snack for me and my friends. There’s something about the hot bubbly tuna and melted cheese nestled atop a crisped up slice of sourdough that’s, I don’t know … oh so good and satisfying. While trying to come up with an easy appetizer for Superbowl Sunday it dawned on me — why not make mini open-faced tuna melts?
Since I don’t actually follow my own advice and keep the cocktail rye on hand, off to the store I went. I quickly whipped up a batch when I returned and declared this appetizer a winner. It’s definitely something that can be thrown together at a moment’s notice, and it has that homey, comfort food appeal. With the extra bread and cheese, you can easily make a double batch or go in a totally different direction with these Bacon Cheese Toasts. I know you have bacon lying around somewhere.
OK focus. Tuna. Melt. Let’s go.
Grab a small bowl, and mix together the tuna, onion, mayo and black pepper. Or, if you already have a favorite tuna salad recipe, use that instead. I promise not to be offended.
Place the cocktail rye slices on a cookie sheet. Spread about a teaspoon of tuna on each slice and top with a piece of cheese.
Broil until golden and bubbly. Remove from the oven and drizzle with the Sriracha Sauce. Serve immediately.
Need some more appetizer ideas? I have five quick and easy appetizers here, including Spiced Pecans, Mini Sweet Potato Frittatas, Sour Cream Dip Florentine, and Pesto Brie en Croute. If you need to feed a big crowd, try my Mom’s Homemade Sausage Mushroom Pizza. And check back Sunday for my Mini Crab Bites!
- 16 slices cocktail rye
- 1 can (6 oz) solid white tuna, drained
- 3 tbsp mayonnaise
- 1 tbsp minced red onion
- dash ground pepper
- 4 slices sharp cheddar (such as Tillamook or Kraft Deli Slices)
- Sriracha sauce
- Preheat broiler.
- Mix together tuna, mayonnaise, onion and pepper, breaking up the tuna so that there are no large chunks.
- Place cocktail rye on a baking sheet.
- Spread about 1 teaspoon of the tuna mixture onto each slice of bread.
- Break the cheese into quarters and place slices over the tuna.
- Broil until golden and bubbly.
- Drizzle Sriracha sauce over each toast (as much or as little as you want, depending on your heat tolerance).
- Serve immediately.