Green Apple & White Cheddar Tuna Melt

It was an Instagram picture that got me to want this delicious open-faced sandwich.  Allie, one of my closest friends and favorite bloggers… has been super stressed out with work and on a semi-blogging hiatus (sadface).  She still cooks amazing food and will occasionally torture us with ridiculously yummy looking food-porn pictures.

Allie’s Green Apple Tuna melt appeared on my Instagram feed which led me to call her immediately, requesting a recipe to be emailed or a new blog post.  Allie (being the best) did it right away!

Wouldn't this picture do you in too?  It was like love at first sight...

Wouldn’t this picture do you in too? It was like love at first sight…

Which leads me to last night’s dinner:  Green Apple with White Cheddar Tuna Melt.  The verdict?  DELICIOUS.  What an awesome combination of flavors, and what a great idea to spice up an otherwise boring brown-bag-lunch kind of meal.

Green Apple & White Cheddar Tuna Melt

Recipe slightly adapted from:  Allie’s All I Eat Food

Serves:  2 (thoughts on this, read below)


2 Whole Wheat English Muffins, sliced

2 cans of Tuna (I, like Allie… like to eat a whole can if I’m eatin’ it!), chopped with a knife

2 stalks Celery, finely diced

2 large Carrots, peeled and finely diced

1 teaspoon Freeze-Dried Chives (also seen in Buff Chix Soup)

2 Tablespoons Dijon Mustard (Trader Joe’s is a great one)

2 heaping Tablespoons Olive Oil Mayo, or light

4 thin slices Green Apple, peeled

Shredded White Cheddar Cheese (I used a large pinch per sandwich)

Sea Salt & Black Pepper


1.  Toast your English Muffins.  Preheat the oven to 425.

2.  Combine Tuna, Celery, Carrots, Chives, Mustard & Mayo in a bowl.  Mix until well combined.  Taste and season as you like (I like to use garlic powder, dill, hot sauce… you name it… but not all together!  The mustard in this batch was so good I didn’t need to though)

3.  Prepare a cookie sheet with foil.  Place the English Muffins on the foil.  Spoon the tuna out evenly and pile onto the English Muffin halves.  Put an apple slice ontop, and lightly smush down to make the top flat for the cheese.  Sprinkle the cheese on top.

4.  Set the oven to broil.  Place the cookie sheet with the tuna sandwiches in the top section of the oven and don’t leave unattended.  Broil for a minute or two or until the cheese is melted and just starts to brown.  Remove from the oven and sprinkle with sea salt and black pepper.

Before broiling w/ cheese ontop

Before broiling w/ cheese ontop

MMMM... could not wait to devour!  I served this with some sauteed up Cauliflower and Mushrooms (Grapeseed Oil, Garlic, Salt, Pepper, Smoked Paprika... that's it!)

MMMM… could not wait to devour! I served this with some sauteed up Cauliflower and Mushrooms (Grapeseed Oil, Garlic, Salt, Pepper, Smoked Paprika… that’s it!)

photo 3 (5) (1)

SO, now that you see just how yummy these looked, let me tell you what I think.  I’ve already raved about how good they taste (YUM), but I’m not sure about the serving size.

I, for one, typically have “big eye” syndrome and always want to eat more.  We ate the tuna for dinner, but also had a very small side salad and some sauteed veggies on the side (i was thinking to replace chips).  I also personally always “take turns” when I’m eating something that’s more than one part… as in… one bite sandwich… one bite salad… one bite veggies.  LOL.

SOOO… long story short… I was STUFFED and didn’t even get to finish my second half of tuna sandwich.  It just sat there all sad, wanting me to finish it… but I couldn’t!  I was just too full.

With all of that being said, I think you could eat one half for lunch, and even just one half for dinner if you have something on the side.  If you want both halves, go ahead but don’t waste your time making sides like I did!  This tuna melt is FILLING!

You may also like…

Smoked Salmon and English Muffin Sandwich

Smoked Salmon and English Muffin Sandwich

Beth's Tuna Salad

Beth’s Tuna Salad

Portabello Mushroom Burger

Portabello Mushroom Burger



Southwest Chicken Melts

The past two weeks have been so super busy for me.  Besides my normal jam-packed weekends, work has been crazy, I have been ontop of my workout schedule, and I have been shopping like a maniac to get ready to move!  Who has time to make a great dinner when there’s a sale on duvet covers at Bed Bath?

Oh, and I should probably mention… that a lot of my free lunch-break time has been spent with my dear Kindle reading the second book of 50 Shades of Gray.  Talk about deeeeelish.

I wanted to share today’s recipe with you not only because it was really yummy, but because I’m probably going to make it again soon.  Yesterday marked the boyfriend Dave’s first day on a new diet.  He changed around some things and also wants to do LOW-NO CARBS for three weeks.  Ugh.  I think Chicken Melts will be our new theme for dinner.  (I was hoping for that to be stuffed potatoes, but clearly those will have to wait)

This recipe stood out to me and has been saved in “My Recipe” box for months because of the Roasted Poblanos… mmmmmmmmmmmm!

What was really special about this dinner is that my Dad helped me make it.  My dad has a few specialties… he makes a mean Grilled Cheese, Captain Crunch with Chocolate Milk, Sweet & Spicy Bacon, and really, really, really good Roasted Red Peppers.  While I’ve been meaning to learn how to do the Peppers for a while, I haven’t quite found the time yet, so when he was coerced offered to help me with the Poblanos, I was so excited.

Poblano Chiles ready to roast! Thanks Dad!

Southwest Chicken Melts

Recipe inspired by:  Sunset, 2010

Makes:  4 Servings


2 Tablespoons of Oil (I use Sunflower Seed Oil)

4 Poblano Chiles

4 Chicken Breasts (if you have the monster-huge ones, slice them in half)

2 teaspoons Cumin

1/2 teaspoon Cayenne Pepper

1 teaspoon Sea Salt

Black Pepper

Lime Wedges

1 Avocado, pitted & sliced

1/2-1 Cup Shredded Cheese (I used Cabot Reduced Fat Jalapeno Cheddar)


1.  Put your oven on the broil setting.  Prepare a broiler pan with water.  Rub 1 Tablespoon of oil on the chiles.  Place the Chiles on the broiler pan and put in the oven (dont forget to leave the door open on broil!).  Keep your eye on the peppers, as you’ll need to turn the chiles 90 degrees (with tongs) once the skin ontop has browned.  Repeat until all sides are dark brown or charred.  

2.  Take the “burnt” chiles and plop them right into a brown paper bag.  Either place the bag in a plastic bag to avoid leakage or use a brown paper grocery bag wrapped in a plastic bag (we save ours when we go shopping!).  Close the paper bag and allow the chiles to steam for 10-20 minutes and let cool.  Leave the broiler on, you’ll use it later.

3.  Meanwhile, you can rub or spray 1 a little bit of oil over the chicken breasts.  Combine the seasonings (cumin, cayenne, salt, pepper) and sprinkle over the chicken breasts.  Grill the chicken or use a grill pan and cook, turning once until browned and cooked through (maybe 5 minutes each side if they’re thin sliced).  

4.  Take the cooled chiles and peel off the skin running under cold water if need be.  Slice off the top.  Slice in half and remove seeds to lower the heat, leave them in to keep it hot.

5.  Squeeze some lime over the chicken, top with avocado slices, a reserved roasted poblano, and a sprinkle to a 1/4 cup of cheese.  Put the assembled chicken breasts onto the broiler pan and broil for maybe 3 minutes until the cheese starts to bubble and just brown.  Enjoy!

Shred your own cheese! A nice cheddar or jack cheese would do here. I had a block of reduced fat and like to go a little healthier whenever possible.

I used some extra avocado since only 2 of us wanted it and it was just too good to waste!



MMM… getting hungry today thinking about this one!  We ate the melts with a side salad, but you could do black beans, rice, or even put it on a nice crusty roll if you’re not trying to Low-Carb like Dave!

Another variation would be to buy a jar of roasted red peppers which will cut down on the time it takes to make these and also would cut down on the heat.