Here’s a fantastic tuna melt alternative. Instead of fish, it’s made with almonds and sunflower seeds, yet the creamy sauce and flavorful herbs will remind you of the original. Melty non-dairy Swiss cheese and crispy, warm bread makes it the perfect melt!
This meal does take a little planning ahead, as soaking the nuts and seeds for a few hours is crucial to obtaining the right texture. Other than that, the preparation is quick and simple!
This is a great meal when you are looking for something comforting, yet fresh. The sandwich is packed with a variety of vegetables and heart-healthy nuts and seeds. You can omit the cheese and serve the “tuna” salad on plain toast or in a wrap for an even lighter meal. I enjoyed the melty, rich extras though! As stated before, I’m generally not a huge fan of non-dairy cheeses, but Daiya’s Swiss is really good melted. It comes pre-sliced, and I’ve found it in numerous big grocery stores.
Veggie Melt Sandwiches (adapted from Kris Carr)
Makes 2 sandwiches
1/2 cup raw almonds
1/2 cup sunflower seeds
2 T minced onion
1 T capers, drained
2 T chopped green olives (optional)
2 T chopped fresh dill
2 T chopped fresh parsley
1 tsp dried oregano
2 T lemon juice
2 T vegan mayonaise (I used Vegenaise)
1 T Dijon mustard
dash of sea salt
4 slices bread (I used Ezekial 4:9)
2 slices Daiya non-dairy Swiss cheese
Thinly sliced tomato
1 cup fresh arugula or spinach
1. Soak almonds and sunflower seeds in a large bowl of water for at least 6 hours or overnight. Drain.
2. Place the almonds and sunflower seeds into a food processor and pulse until finely chopped.
3. In a large bowl, whisk together the lemon juice, mayonaise, and mustard. Gently stir in the herbs.
3. Stir in the almond and seed mixture, the onions, the capers, and the olives (if you so please). Add salt to taste.
4. Heat a non stick spray-coated skillet over medium-high heat.
5. Meanwhile, spread Earth Balance on each bread slice, and set two slices spread side down on the skillet. Add a slice of cheese to each of these bread slices. Top each with a few pieces of arugula or spinach, the “tuna” mixture, tomato slices, and the remaining slices of bread, spread side up.
6. Cook a few minutes until cheese begins to melt, pressing down occassionally with a spatula. Carefully flip the sandwiches and repeat on other side until bread is golden brown.