Bakery/Deli Lunch at Home (Fancy Tuna Melt and Carrot Chickpea Barley Soup)

18 Feb

Whenever I go to a bakery/deli style restaurant, I’m almost guaranteed to order the half sandwich and a cup of soup combo.  Trying to recreate this experience at home with some items that are not so standard (you can only have so many club sandwiches with a cup of broccoli cheddar), I made a fancy tuna melt and a pot of carrot chickpea barley soup for lunch.

Fancy Tuna Melt


1 tbsp olive oil (once around the pan)
¼ onion, chopped
4 fresh mushrooms, thinly sliced
1 can (6 oz) tuna, well drained
¼ cup cream or half and half
2-3 tbsp grated Parmesan cheese
½ cup frozen peas
½ cup shredded Swiss cheese
2 large bread slices (I used a sun-dried tomato bun)
salt and pepper to taste

Preheat broiler in toaster oven or regular oven

Heat a small skillet over medium heat. Add olive oil, onions, and mushrooms; cook to soften, 3 minutes. Add tuna, cook 3 minutes more. Season with pepper, add cream, and simmer to reduce and thicken, 2 to 3 minutes. Add grated Parmesan cheese and salt. Add peas and stir to combine, remove from heat.

Toast bread 1 minute on each side and place on a baking sheet. Spoon tuna casserole onto bread, mounding it all the way to the edges. Top tuna with shredded Swiss cheese and return the bread to the oven. Cook until cheese has melted and browned at edges, 1 to 3 minutes.

Serves 2

Carrot Chickpea Barley Soup
an easy variation of the recipe from the March 2007 issue of Shape magazine


3 cups chicken broth
1 cup V-8
1/4 cup barley, rinsed and drained
1 cup canned chickpeas, drained
2 cups matchstick carrots
1 tsp balsamic vinegar
3 tbsp choped parsley
2 tbsp grated Parmesan
freshly ground black pepper

In medium saucepan, combine broth, V-8, barley, and chickpeas.  Bring to a boil over high heat.  Reduce heat to low, cover, and simmer 30 minutes.

Add carrots and return to a boil over high heat.  Reduce heat to low, cover, and continue to simmer for 15 minutes.

Stir in vinegar, some freshly ground black pepper, and parsley.  Divide soup among bowls and top with Parmesan cheese (optional, I didn’t do the Parmesan this time).

Serves 4


One Response to “Bakery/Deli Lunch at Home (Fancy Tuna Melt and Carrot Chickpea Barley Soup)”

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