Description
Tuna melt sandwiches are perfect for any occasion and Teri has two ways to make them! Baked or cooked on the griddle, we can’t get enough!
Ingredients
- 2 (5-ounce) cans solid white albacore tuna in spring water, drained well
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 2 tablespoons finely chopped chives
- ½ cup mayonnaise
- ½ teaspoon yellow mustard
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons finely chopped giardiniera
- 4 slices of sourdough or 2 baguettes (or 1 long baguette cut into two), regular or gluten free
- 4 ounces cheddar cheese
- 2 tablespoons unsalted butter or olive oil, depending on the method
- Baby romaine lettuce
- Pickle slices
- Marinated Red Onions
Instructions
Griddled Instructions
- Make sure the tuna is drained well and almost dry. Using your hands, crumble the tuna in a medium bowl, leaving some bigger and some smaller pieces.
- Add the finely chopped vegetables. Large chunks are not going to work.
- Add the mayonnaise and the mustard and mix well. Add a pinch of salt and pepper to taste. Feel free to add more mayonnaise if desired. Stir in the giardiniera. Cover and refrigerate.
- Build your sandwich by assembling a slice of bread, topping it with a generous amount of the tuna mixture, two ounces of cheese on top, and closing with a second slice of bread. Repeat with the other sandwich.
- In a heavy pan over medium heat, melt two tablespoons of butter. Add the sandwiches, cheese side up, and fry until brown and crispy, about 6 minutes. Flip and fry for about 5 minutes until brown and crispy. If they are browning too fast, turn the heat down to medium-low. With a spatula remove your sandwiches and plate.
- Open the sandwiches and add lettuce, pickles, and marinated onions. Cut in half and enjoy!
Baked Baguette Instructions
- Preheat the oven to 400°F.
- Make sure the tuna is drained well and almost dry. Using your hands, crumble the tuna in a medium bowl, leaving some bigger and some smaller pieces.
- Add the finely chopped vegetables. Large chunks are not going to work. Add the mayonnaise and the mustard and mix well. Add a pinch of salt and pepper to taste. Feel free to add more mayonnaise if desired. Stir in the giardiniera. Cover and refrigerate.
- Slice your baguettes in half lengthwise, but keep the two halves still attached so that they open like a book. Brush the cut sides with a little olive oil and put them on a baking sheet in the oven. Toast until lightly browned, about 5 minutes.
- Take the bread out of the oven, and add a generous amount of the tuna mixture on one half and 2 ounces of cheese on the other. Return them to the oven until the cheese melts, 5-8 minutes.
- Take the sandwiches out of the oven and place each on a plate. Stuff the sandwiches with lettuce, pickles, and marinated red onions.
- Close the sandwiches, cut them in half, serve, and enjoy!
Nutrition
- Serving Size: 1 sandwich
- Calories: 1658
- Sugar: 19.8 g
- Sodium: 4114.4 mg
- Fat: 75.9 g
- Carbohydrates: 158.1 g
- Protein: 85 g
- Cholesterol: 200.9 mg