RecipeTuna Melt Matzah Sandwich
- Calories: 300
- Protein: 21 g
- Total Fat: 13 g
- Unsaturated Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 115 mg
- Total Carbohydrate: 27 g
- Dietary Fiber: 2 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 250 mg
The tuna melt is a lunchtime classic—creamy tuna salad smothered in a layer of melty cheese on your favorite type of toasty bread. Here, I’ve created a scrumptious spin using matzah instead of traditional bread so we can enjoy during Passover. I also added some veggies—no surprise!—for color and extra nutrients. Admittedly, it’s a bit messier than a traditional sammie, but it’s such a fun rendition and every bit as delicious…almost like a Passover club sandwich, lol.
Of course, you can easily spread the tuna on a sheet of matzah, pile on tomatoes and cheese, then warm in a toaster oven or microwave. But this version brings a unique twist… with its softened matzah filled with layers of yummy goodness.
Recipe notes:
• While I typically recommend whole wheat matzah, for this recipe, you’ll need standard white matzah as it softens up much better, making it more flexible and easier to fold. You can certainly use whole wheat matzah, but it will break and create more of a double-decker matzah sandwich. (It’s just as delicious, it just won’t be as neatly tucked in!)
- Prep time
- Total Time
- • 1 sheet matzah
- • 1 small scoop tuna salad (~3 tablespoons)
- • 1 large tomato slice
- • 1 slice cheese (cheddar, Swiss, muenster or American)
- • 1 to 2 thin slices red onion
- • 1 to 2 thin slices avocado
- • 1 egg, lightly beaten*
*You’ll have some egg leftover, so if you’re making two sandwiches, you can use 1 egg for both.
Line up all your ingredients, sliced and measured, so you’re ready to go once the matzah softens. Things happen fast!
To soften matzah: Hold matzah sheet under running water for 40 seconds, ensuring all sides get thoroughly wet. Place on a paper towel to drain and soften. Let it sit for ~5 minutes; you want the matzah to be soft enough to bend without breaking. If it’s not bendable, place underwater for another quick splash and let it sit again for a few more minutes.
Mist a medium skillet with nonstick oil spray and warm over medium heat.
Cut the matzah sheet into four quadrants. Place the tuna on one square, the tomato slice on another, the cheese on a separate square, and the avocado and onion together on the last. Very carefully fold the tuna square up and over the tomato square. Then fold it over the cheese square, and lastly, fold the layers over the sliced onion/avocado quadrant. You’ll be left with one small thick square.
Dip both sides of the square into the beaten egg, submerging to allow as much egg as possible to soak into the top and bottom matzah pieces. Place on the heated pan and cook each side for ~2 minutes, using a wide spatula to flip when the first side is done cooking.
Transfer to plate and dig in!
Try my Tarragon Chicken Salad.
