Tuna melt (open-faced melted cheese tuna sandwich)

Name: Tuna melt (open-faced melted cheese tuna sandwich)
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 can (160 g) tuna, drained; 2 tbsp mayonnaise; 1 tbsp Greek yogurt; 1 stalk celery, finely chopped; 1 tbsp finely chopped pickle; 1 tsp lemon juice; 1 tsp Dijon mustard; black pepper; 4 slices bread (sourdough or sandwich bread); 4 slices cheddar; 2 tomato slices; 2 tbsp butter

Time: 20 min2 servingsapprox. 560 kcal / serving (estimated)approx. 34 g protein / serving

The tuna melt is a favourite sandwich of American diners: creamy tuna salad, melted cheddar and bread fried golden in butter. It is also a great way to use up leftover tuna salad. It's ready in 20 minutes.

Tuna melt (open-faced melted cheese tuna sandwich) (illustration)

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Method

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Flake the tuna in a bowl with a fork. Add the mayonnaise, yogurt, celery, pickle, lemon juice, mustard and pepper. Mix well.
Butter one side of each bread slice.
Place two bread slices butter-side down in the pan. Top each with 1 slice of cheese, half the tuna mixture, a tomato slice, then another slice of cheese.
Cover with the other two bread slices, butter-side up. Cook over medium-low heat for 3-4 minutes, until the underside is golden.
Carefully flip and cook another 3-4 minutes until the cheese melts and the bread is crisp.
Cut in half and serve immediately.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Butter the outside of the bread well so it gets crisp.
Instead of cheddar, Gruyère or mozzarella also work.
Drain the tuna well.
It can be melted in the oven as an open-faced sandwich.

Frequently asked questions

In a fan oven?

Yes, open-faced at 200 °C for 6-8 minutes.

Can it be made ahead?

The tuna mixture, yes, for 2 days in the fridge.

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