Do you follow the blog Dunk & Crumble? If not, you should! Molly’s writing is cute and personable, and her recipes are always fun and approachable. And she and I are the same age, we both live in Seattle, and we both got married this October. #soulmates. And guess what? She wrote a cookbook (so, I guess this is where our paths diverge) which is every bit as cute, fun, and approachable as her blog! I can already tell you this book going to be a weeknight staple in my house!
Sheet Pan Suppers is full of dinners, desserts, sandwiches, appetizers, and brunch things, all made on a trusty sheet pan! Her sheet pan style makes things simple and easy, even for some serious show-stoppers, like lemony fish baked on top of crispy potatoes, a pork tenderloin recipe with squash, apples, and onions that looks amazing for fall, a giant sheet pan-sized dutch baby with meyer lemon sugar, and a thin chocolate chip cake rolled with cannoli filling that I’m dying to make. She also has a lot of recipes for quick weeknight meals or weekend lunches, like these Fancy Tuna Melts.
Tuna melts are one of Evan and my go-to weekend lunches. They’re easy and delicious, but also a little bit fancier than your average weekday sandwich (for us office folk, anyway...especially since I don't eat tuna at work, out of coworker respect...amiright!?). We usually go with a classic chunky and not too creamy (because I hate overly mushy tuna) tuna-pickle-mayo mix on toast or bagels, topped with cheddar or swiss. 
This recipe ups the ante in every way. The tuna is full of sweet, tangy, crispy, fresh additions like apples, shallot, capers, and fresh dill. Instead of standard bread, we’re using naan, which gets a little bit crispy in the oven, and we’re topping the whole thing with marinated mozzarella. Extra flavor in every element of this sandwich! And it doesn’t stop there. Once everything’s warm and the cheese is all melty, Molly offers two topping suggestions: sun-dried tomatoes and fresh greens, or salt & vinegar potato chips! ARE YOU KIDDING ME!? This is a like the his and hers sandwich combo of Evan and my dreams. I try to health things up if I can, with greens or fresh veggies, and he tries to trash things up (and I mean that in the best way possible), with chips, hot sauce, and all manner of pre-packaged foods. From my experience though, I can tell you that the perfect topping for these melts is actually a combination of all three: sun-dried tomatoes, peppery arugula, and salt & vinegar chips. 
Things you won’t regret this holiday season: making these tuna melts, visiting Molly’s blog, buying a copy of Sheet Pan Suppers (for yourself or for a gift!), eating a few extra potato chips.
Fancy Tuna Melts
Adapted slightly from Sheet Pan Suppers by Molly Gilbert
Makes 4 sandwiches
Molly uses Armenian braided string cheese, which is marinated in oil and spices. My grocery store, which has the fanciest of all fancy cheese sections didn’t have this, so per her suggestion, I went with marinated mini mozzarella balls, which you can find in most grocery stores, including Trader Joe’s. This recipe makes 4 enclosed sandwiches. If you prefer open face, just use 2 naan pieces, each cut in half (making 4 open face sandwiches).
4 pieces of naan bread, each cut in half
1 12-ounce can chunk light tuna in water, drained
1/2 large shallot, finely diced
1/2 cup diced, unpeeled apple (something crunchy like Pink Ladies)
1/4 cup capers, drained, plus 1 tablespoon caper brine
1 heaping tablespoon fresh dill, chopped
1.5 tablespoon dijon mustard
1/4 cup mayonnaise
Fresh ground pepper
1 container small marinated mozzarella balls, drained
Topping
sun dried tomatoes (drained if in oil)
Arugula
Salt & vinegar potato chips
Preheat oven to 375, with rack in the center. Line sheet pan with foil or parchment paper. Arrange 4 of the naan halves on the sheet pan.
Mix together tuna through pepper, and scoop evenly onto 4 naan halves. Top each one with about 4-5 balls of the marinated mozzarella, broken in half. Arrange 4 remaining naan prices on the sides of the pan (not on top of the tuna).
Bake for about 10 minutes, until everything is warm and cheese is melty (a bit longer for crispier bread).
Top each melt with sun dried tomatoes, salt & vinegar chips, and a handful of arugula, then place extra naan half on top for an enclosed sandwich.
