Ingredients
Scale
- 1 (5 ounce) can tuna, drained
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 4 slices bread (your choice, e.g., sourdough, whole wheat)
- 2 slices cheddar cheese
- 1 tablespoon butter or olive oil
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, and Dijon mustard. Mix well.
- Season the tuna salad with salt and black pepper to your taste.
- Lay out two slices of bread. Divide the tuna salad evenly between them.
- Place one slice of cheddar cheese on top of the tuna salad on each sandwich.
- Top with the remaining two slices of bread.
- Heat butter or olive oil in a large skillet or on a griddle over medium heat.
- Place the sandwiches in the skillet. Grill for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
- Remove from heat, cut in half if desired, and serve immediately.
Notes
- For extra flavor, add a pinch of paprika or a dash of hot sauce to the tuna salad.
- You can use different types of cheese, such as Swiss, provolone, or Monterey Jack.
- Toast the bread lightly before assembling for a crispier sandwich.
- Serve with a side of pickles or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg