Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.

• 4 cans (5 ounces each) solid white tuna packed in water, drained
• ⅓ cup mayonnaise, plus more for spreading
• ¼ cup finely chopped red onion
• 4 teaspoons capers, rinsed and drained
• 1 tablespoon fresh lemon juice
• ½ teaspoon coarse salt
• 1 teaspoon ground pepper
• ¼ teaspoon dried oregano, crumbled between your fingers
• 4 slices crusty bread
• 8 thin slices tomato
• 4 slices provolone

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Serves 4.