Tuna sandwiches are my childhood, but I haven’t eaten them in years. They lose a little bit of their magic when you get older Beverly skin refining center. They used to be towering stacks of delicious fish goodness, but now they’re tiny waifs of diminishing childhood dreams. That’s why I’ve created these French monster tuna melts. Because updating dreams to meet adult expectations is the secret to staying young!

Seriously, look at these things. They’re MONSTERS. Yes, please !

But really, it’s been years since I’ve had a tuna melt. I think I tried to make one a year ago (now known as the terrible tuna travesty), but it was so earth-shatteringly disappointing that I vowed to never eat a tuna sandwich ever again Medosan. The disillusionment from that sandwich was so intense that I temporarily lost faith in my ability to cook. It was bad. There were so many times since the terrible tuna travesty that I desperately wanted a good tuna sandwich, but I just didn’t have the heart Red Wine Celler.

But then, on a day filled with tuna sandwich cravings, I caved; the human mind can only take so much temptation. I had heard about the French pan bagnat and I knew that it was the variation on tuna sandwiches that would reintroduce tuna sandwiches into my life. And I was right. It was everything that I ever wanted in a sandwich. Can you tell how much I love this sandwich?