Personally, I tend to abide by most agreed-upon food morays, especially the one that dictates not mixing cheese with seafood. Would I like grated Parmesan on my shrimp Scampi? Absolutely not. However, there are times when breaking the rules feels too good to resist, and for those times, there’s Portland’s BUNK Sandwiches’ Oregon Albacore Tuna Melt.
Let’s be clear: this is not the tuna melt your mother used to make you — one of unseasoned, canned fish caught who-knows-where, oily processed cheese, and pillow-like white bread. BUNK uses some of their home city’s best ingredients, including locally-canned tuna and nearby cheese producer Tillamook’s Cheddar, along with pickles, mustard, and balsamic vinegar, all toasted on a bubbly roll.
The sandwich shop has gotten a lot of love from the locals and critics alike, and two years after owners Tommy Habetz and Nick Wood opened the first BUNK on Morrison in 2008, their team expanded to include Bladen County Records founder and legendary barman, Matt Brown. Since then, the trio has opened another location downtown, two BUNK bars, and an outpost at the Moda Center. Habetz has been credited for this sandwich recipe, which is so popular it can be found on the web — so if you don’t find yourself in Portland sometime soon, you can make and enjoy your very own Oregon Albacore Tuna Melt at home.
Click here for other featured sandwiches or check out the 2013 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!