Prep
Cook
Serves
5 mins.
5 mins.
4
One of my favorite sandwiches is a tuna melt. I was one of those kids that was not a lover of lunch meat. Give me a tomato sandwich, peanut butter and jelly, pimento cheese, chicken salad or tuna sandwich and I was happy. Throw down a ham or turkey sandwich and I was probably going to sit at the table all afternoon staring at the plate.
I updated my childhood tuna sandwich by adding slices of fresh tomatoes, and a thick piece of cheddar cheese. If you love a different type of cheese then sub out the cheddar for your favorite cheese. Also, if you need a little green something on your sandwich, spinach, mixed field greens, or even Romaine lettuce work well.
I’m a purist, I only need a tuna salad that has lots of celery and pickle relish, a slice of cheddar, juicy tomatoes, and some crispy toasted buttered bread. Grilled cheese has nothing on the tuna melt!
I hope that you’ll try this recipe today and leave a comment below. Also, follow us @lifeabovethecafe if you’re on Instagram!
Tuna Salad:
For the sandwich assembly:
Open and drain the cans or pouches (if using) of tuna. I drain most of the water off of the tuna but don’t squeeze it out 100 percent so that it doesn’t dry out the tuna too much which means less mayonnaise is required.
In a bowl, mix the tuna with all of the other ingredients listed. Adjust for less or more mayonnaise and mustard based on your personal preference.
Wash and slice the tomatoes and other toppings if using.
Build your sandwich by placing a layer of tuna and a slice of cheese. I leave my tomatoes off and add them after I toast my sandwich to make flipping it easier.
In a skillet, over medium or medium low heat, melt the butter. Toast both sides of the sandwich until the cheese is melted and the bread is browned. Remove and add the tomatoes and other toppings if using.
Slice the sandwich if you’re looking for an easier way to handle eating it, or enjoy it whole.
