🌶️ Hatch Chile 🌶️
🐟 🥪 Tuna Melt 🐟 🥪
Every August, big displays of fresh Hatch chiles begin taking over the produce departments at my local Las Vegas supermarkets—a sure sign that Hatch chile season is in full swing. I bring mine home and roast them over the flame on my backyard grill until the skins are blistered and smoky, then peel and chop them for recipes throughout the season. One of my favorite ways to use them is in this Hatch Chile Tuna Melt.
Instead of mixing the chopped Hatch chiles into the tuna salad, I layer them between the tuna and the cheese so their flavor stands on its own. As the American cheese melts, it envelops the roasted chiles, creating a creamy, smoky layer that transforms an everyday sandwich into something memorable. Crisp, buttery grilled sourdough provides the perfect contrast to the cool tuna salad, made simply with Duke’s mayonnaise, crunchy celery, diced red onion, salt, and freshly ground black pepper.
Served with a few tangy pepperoncini on the side, this sandwich captures the best flavors of late summer. The bright acidity of the peppers cuts through the richness of the tuna and melted cheese. If you’ve been waiting for the perfect way to celebrate Hatch chile season, this golden, crispy tuna melt is a delicious place to start.
