Ronnie's Notes
If you’re a fan of tuna melts you’ll love this version made with fresh fish. There’s no mayo involved and it has a refreshing summer feel because of the basil and sliced tomato. But this sandwich is a good bet no matter what the weather. Serve it with a salad in summer—try Cucumber Salad (page xx) or Potato-Corn Salad with Basil Vinaigrette (page xx), a bowl of hot soup—consider Bean and Pasta Soup (page xx) or Tomato Soup with Chickpeas, Chard, and Harissa (page xx) when it’s cold out.
Instructions
Preheat the oven broiler with the rack about 3–4 inches from the heat source.
Sprinkle the fish with salt and pepper to taste.
Heat the olive oil in a sauté pan over medium-high heat.
Add the fish and cook for 2– per side (if you prefer more well-done fish cook it 2– longer) or until crispy on the outside.
Remove to a cutting board.
Slice the fish and layer the pieces on the bread slices.
Sprinkle the basil on top.
Layer the tomato slices on top and cover with the cheese.
Broil for or until the cheese has melted and is bubbly.
Makes 4 sandwiches.