If you’re a fan of the iconic tuna melt, you’re gonna love these open-faced sammies! Matiz really has outdone themselves with this wild caught mackerel. Each tin is meticulously packed with the best tasting mackerel our oceans can provide. And, as a flavorful bonus, the fillets are prepared and packaged with organic Spanish EVOO and lightly seasoned with a touch of sea salt. To balance the rich and buttery flavor of the mackerel, we loaded these melts with some zesty pickle slices and peppadew peppers. The mackerel salad base is well seasoned with pops of celery, onion, fresh lemon juice, and Dijon mustard. If you’re looking for a quick meal, that doesn’t sacrifice flavor, this 15 minute sandwich is a fantastic option.
Open-Faced Mackerel Melts
About this Recipe:
Course: Entree/Sandwich
Cuisine: Continental
Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
If you’re a fan of the iconic tuna melt, you’re gonna love these open-faced sammies! Matiz real-ly has outdone themselves with this wild caught mackerel. Each tin is meticulously packed with the best tasting mackerel our oceans can provide. And, as a flavorful bonus, the fillets are prepared and packaged with organic Spanish EVOO and lightly seasoned with a touch of sea salt. To balance the rich and buttery flavor of the mackerel, we loaded these melts with some zesty pickle slices and peppadew peppers. The mackerel salad base is well seasoned with pops of celery, onion, fresh lemon juice, and Dijon mustard. If you’re looking for a quick meal, that doesn’t sacrifice flavor, this 15 minute sandwich is a fantastic option.
Ingredients:
1/2 cup mayo
2 tsp Dijon
2 tbsp chopped parsley (plus extra for garnish)
1/4 cup diced celery
2 tbsp diced onion
2 pkg. Matiz Mackerel, drained
1 tbsp lemon juice
Salt and pepper
4 thick slices rustic bread
4 tbsp butter, softened
1/2 cup grated Swiss or white cheddar cheese
1/2 cup pickle slices
1/2 cup chopped peppadews or pickled cherry peppers
Instructions:
1. Preheat oven to 425°F.
2. Place mayo, Dijon, parsley, celery, and onion in a medium bowl, stir to combine.
3. Add mackerel and lemon juice, using a fork, stir to combine, gently flaking the mackerel while stirring. Season to taste with salt and pepper.
4. Spread butter on one side of the bread slices, flip those slices, butter side down, and place on a large baking sheet.
5. Divide the mackerel salad between the slices and top with evenly with cheese.
6. Divide the pickle slices and peppadews between the slices and place in the oven.
7. Bake for 8-10 minutes or until cheese has melted and bread has toasted. Garnish with some chopped parsley before serving.
