– Originally posted June 8, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
I get into a lunch time rut. While I feel the world is open to me for dinner and I could have the same breakfast items repeated over-and-over and still be happy, I feel my lunch repertoire is much more limited. I shouldn’t think this, because there are a million different ways to do a sandwich. In my effort to branch out, I ran across this and made it for lunch the other day.
The Avocado Tuna Bacon Melt. Soooo good.
The name gives you almost all the ingredients. The melt is done with Swiss cheese.
Make a quick tuna salad. You can add more flavors here, but I kept it pretty straight forward.
Cook your bacon or use the pre-cooked kind.
Love the fresh avocado!
Top it off and bake or broil.
Open-Faced Avocado-Bacon Tuna Melt
Prep Time: 13 minutes | Cook Time: 2 minutes | Servings: 4 servings (serving size: 1 sandwich) | Difficulty: Easy
Ingredients:
- 1 (12-ounce) can albacore tuna in water, drained and flaked
- 3 tablespoons light mayonnaise
- 1/8 teaspoon black pepper
- 4 (1-ounce) slices whole wheat bread, toasted
- 4 center-cut bacon slices, cooked and halved
- 1/4 avocado, thinly sliced
- 4 (0.74-ounce) slices reduced-fat Swiss cheese (such as Sargento)
Directions:
1. Preheat oven to 425°.
2. Combine first 3 ingredients in a bowl. Spoon tuna mixture evenly over toasted bread slices. Top tuna mixture evenly with bacon, avocado, and cheese. Place sandwiches on a baking sheet.
3. Bake at 425° for 2 minutes or until cheese melts.
Serve with: Spicy Sweet Potato Fries
Rantings of an Amateur Chef 
Easy to make GF. Since I amm allergic to avocados I would leave them. Tomatoes might be good .
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