Ingredients:
- Tuna: 2 (5-ounce) cans of tuna in water or oil, drained and flaked
- Mayonnaise: 1/4 cup
- Celery: 1 stalk, finely chopped
- Onion: 1/4 cup finely chopped (red or white onion works well)
- Lemon Juice: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt and pepper: To taste
- Bread: 8 slices of your favorite bread (sourdough, whole wheat, or rye are great choices)
- Butter: 4 tablespoons, softened
- Cheese: 8 slices of sharp cheddar, Swiss, or provolone
Instructions
Prepare the tuna salad:
- In a medium bowl, combine the drained tuna, mayonnaise, celery, onion, lemon juice, Dijon mustard, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
Assemble the sandwiches:
- Spread a thin layer of butter on one side of each bread slice.
Build your melt:
- On four slices of bread (buttered side down), divide the tuna salad evenly.
- Top each with two slices of cheese. Place the remaining bread slices on top, buttered side facing out.
Cook the sandwiches:
- Skillet: Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted.
- Oven: Preheat your oven to 400°F (200°C). Place the sandwiches on a baking sheet and bake for 8-10 minutes or until golden brown and bubbly.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Tang and Crunch: Add chopped dill pickles or capers to the tuna mixture.
- More veggies: Feel free to add in finely chopped bell peppers or grated carrot to the tuna salad.
- Get cheesy: Experiment with different cheese combinations like Monterey Jack, Gouda, or Gruyere.
- Open-faced option: For a slightly lighter version, use one slice of bread and put all the toppings on top.
