Open Faced Orange, Pesto and Cheesy Tuna Sandwich

Cold winter mornings always bring me back to those simple warm lunches that Mom would make. The stay in your pj’s all day kind of days. The fish of the sea is something some people wouldn’t touch, but it’s one of those comfort foods that I love to pair with a good cheese.

I went to a friend’s after Christmas holiday party and we played White Elephant. Guess what I won.  A box of delicious, cold cheese.

One of the cheeses in the box was Mountina Cheese, an Alpine cheese from Montana. It has a smooth nutty flavor, reminiscent of a Gruyère.

Open Faced Orange, Pesto and Cheesy Tuna Sandwich

Open Faced Orange, Pesto and Cheesy Tuna Sandwich

I was craving a tuna sandwich, but of course also some cheese, so I looked in my cabinets and fridge to see what I could whip up. Here are the ingredients I used:

  • Bread
  • Tuna
  • Mayo
  • Slice of orange for a spritz of juice
  • Pesto
  • Mountina Cheese or a Gruyère
  • Arugula
  • Olive Oil (I used one infused with garlic)
  1. Mix the tuna and mayo together
  2. Squeeze the orange to get the juice out. Normally I use lemon, but didn’t have any. I’m glad I didn’t because it brought a floral taste to the sandwich. Also, I drop the orange rinds down my disposal after to make my kitchen smell fresh!
  3. Use a cheese grater to get thin pieces of the cheese. Mix into your tuna.
  4. I don’t usually toast my bread  before I broil, because I like it to still be a little soft. If you like crispy, toast your bread.
  5. Spread pesto on bread, then the tuna mix. Pop in the oven and broil on low for about 10 minutes.
  6. After the cheese has melted and the tuna is warm, pull out and top with arugula.
  7. Pour a tablespoon of garlic olive oil and drizzle on top of the arugula.
  8. Get a glass of milk and enjoy!

These cheeses came from local Cheese Queen, Lara Mulchay, who owns Petit Fromage & of Hot Dish Inc., a pop-up cheese shop.  You can check out her products here: