Just because I had the day off on Friday doesn’t mean I was going to order Seamless for lunch. I knew I’d be spending a good bit of money over the weekend, so there was no need to pay for lunch on what was still technically a weekday. I took advantage of some leftovers and the fact that I could make tuna since I wasn’t in a public but enclosed space.
I wanted to use the baguette I had leftover, but since that’s a lot to bite into, I decided to make this open faced. I split the baguette in half and topped with tuna (packed in olive oil) that I mixed with mayo. I laid some leftover truffled asparagus on top and then grated some alpine cheese (any kind of grate-able Swiss will work) over the top. Cook the whole thing at 300 until the cheese melts. Yum city.
Peaches to Apples 