It was pretty good. Definitely tasty when still warm with lots of fresh butter 
This is the recipe from the bread machine book
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Ben was supposed to make tacos tonight on the grill but it’s all frozen outside and it was freezing rain most of the day.
So I took an adventurous route and made them in my instant pot.
Wasn’t quite the same but it was pretty darn good 
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Parmesan Crusted Chicken
With Creamy Lemon Tomato Spaghetti
And cream cheese.
Needed more cream cheese.
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Not sleeping well? Not eating much due to stress? Try a midnight tuna melt with Muenster cheese. @Dazercat That’s the ticket. Oh, and cut this way because it seemed like fun.
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Thank you for bringing me a nice warm unexpected smile this morning in your mention and a beautiful tuna melt 
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Totally making a tuna melt today!!!
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All this tuna melt talk… how do you do it? Toast bread first? Just add tuna to bread then broil? Inquiring Salty mind wants to know 
@Dazercat @EarnIt @RosaCanDo
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Basically I just just do a grilled cheese in my frying pan. Muenster is my preferred. Definitely not American processed cheese in this one 
Or Swiss. And put tuna salad in it when you close it up.
I’m going with Lox and onion omelette today for lunch.
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I have the tuna in it, in a pan, low/med heat. Like Eric said, just like grilled cheese. But sir, you err egregiously by not putting the tuna in while cooking. I am a super sharp cheddar myself.
Unfortunately, I HAVE to go with gluten-free bread. My joints are freaking angry at the amount of gluten I have put in my body. I can barely sit; my back and knees are so bad. Knuckles are swollen, too. Speaking of food, I am going to order the food sensitivity test. I will probably regret it. 
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I bet the tuna melt is great in an air fryer. I am going to try that!!
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Wow a frying pan, huh. Didn’t even think of making it that way lol. Might have to try one
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Dude. I am going to slather it in butter. Do you think I’ve lost my mind??
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I’ve never liked greasy grilled sandwiches so I omit it and it toasts on the pan to my liking. I put mustard on one slice, mayo on the other, then a slice of cheese on each, then canned tuna (well, I like the pouches and it comes out flat and perfect for a sandwich) with salt and generous pepper sandwiched in between. I also cover the pan so everything heats up nicely and the bread does not get soggy (like some have suggested to me before). I flip it a few times, too. I like the unadulterated tuna, it tastes meatier than a tuna salad. That’s my jam. A combo of laziness and personal taste. I do like it with Swiss or provolone. And a stronger cheddar sounds intriguing. I might have to try.
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I also have a griddle pan with the ridges that is great for this 
and I honestly just forgot to use it last night.
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I have actually done them on a grill. I don’t have my natural gas grill here, so it’s not as easy to pop out in 11 degrees to make a sandwich. 
I really like the tuna salad. Maybe I will try a pressed arugula, tuna, brie because I have all that.
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I have done Brie too! So yummy. And love arugula.
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So golden! I can almost taste it 
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