This is a straightforward version of the classic sandwich—with a few improvements. We opt for good-quality tuna, we use celery root instead of celery, and we roast the tomatoes to extract the most flavor. Since this is a warm sandwich, the roasted tomato actually holds up better than would its raw counterpart. We think you’ll agree that the addition of the fresh oregano brings out the flavor of the cheese.

　　

Ingredients

makes 8 open-faced sandwiches (2 per person)

　　2 (6-ounce) cans tuna packed in olive oil, drained

　　1/4 cup peeled and finely diced celery root

　　1/4 cup finely diced red onion

　　1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried Sicilian oregano, plus additional for seasoning

　　4 tablespoons Mayonnaise (page 176)

　　Juice from 1/2 lemon

　　4 English muffins

　　8 tablespoons chopped Roasted Tomatoes (page 195)

　　8 slices Gruyère cheese

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a bowl, flake the tuna with a fork and combine with the celery root, onion, and 1 teaspoon oregano. Add the mayonnaise and lemon juice, and mix well.

　　

Step 3

Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano. Place the sandwiches in the oven and remove once the cheese is melted. Serve open-faced.

　　'wichcraft