Cheesy Tuna Melt on Sourdough2
Servings: 2 people
- 4 slices sourdough bread
- 3 tablespoons butter
- 2 cans of high quality tuna-Cento is a good brand
- 1/4 cup mayonnaise
- 2 tablespoons whole grain mustard
- 2 stalks of celery chopped finely
- 1/4 cup of red onion chopped finely
- 1 large kosher dill pickle chopped finely
- Juice of 1 lemon
- 2 tablespoon fresh dill-chopped finely
- 2 tablespoons fresh Italian parsley-chopped finely
- 1 tablespoon fresh chives chopped-finely
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 to mato sliced
- 1/2 cup grated Munster cheese
- 1/2 cup grated Swiss Emmental cheese
- Mix the tuna, mayonnaise, mustard, fresh herbs, red onion, celery and pickles together. Then add in the lemon juice and season with salt and pepper. If its to your liking season wise time for the next step!
- Place 1 tablespoon of butter in a nonstick skillet or if you have one a griddle! Swirl the butter around on medium heat and then lay your bread down in the griddle. Allow it to slowly brown and get crispy, about 5 minutes. After 5 minutes, flip the bread and add the 2 additional tablespoons of butter for the other side. The side you just toasted is for the inside of the sandwich to keep it from gets soggy and to make sure the cheese gets nice and melty.
- After flipping, add the mix of muster and Swiss Emmental grated cheese to 2 of the 4 slices of bread. Add the tuna mixture to the other 2 slides of bread and allow them to slowly heat up. This is key for making sure the bread doesn’t burn but it gets nice and hot and most of all crispy! Gotta get that crunch!
- After about 5 minutes on medium low heat, add the slices of tomato to the sides with the tuna and quickly flip the cheese side onto the other piece with the tuna and tomato.
- Continue to flip the sandwiches until they are nice and a deep golden brown on each side and the center is hot and cheesy!
- Take of the griddle and cut in half and enjoy this simple classic!!