The tuna melt at Bunk Sandwiches, in Portland, scores high marks for flavor—and all the ingredients except the condiments are local. Chef and co-owner Tommy Habetz puts the salad in ciabatta rolls spread with mayo and mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.
Photo: John Clark
2 cans (5 oz. each) local sustainable albacore tuna