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Classic Griddled Tuna Melt
Andre Lewis

Classic Griddled Tuna Melt

The closed tuna melt uses well-drained salad, sharp cheddar and rye cooked slowly enough for the cheese to melt before the bread darkens. Keep the filling layer thin and cool before assembly. A thick mound warms unevenly and pushes out as soon as the sandwich is turned.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 cans 5 oz each tuna in water, thoroughly drained
  • 1/3 cup mayonnaise
  • 1 celery rib finely chopped
  • 1 tbsp dill pickle relish
  • 1/4 tsp black pepper
  • 4 slices rye bread
  • 4 slices sharp cheddar
  • 2 tbsp unsalted butter

Method
 

  1. Flake the tuna and fold it with mayonnaise, celery, relish and pepper.
  2. Divide a thin even layer of tuna salad over two rye slices.
  3. Add cheddar on both sides of the tuna and close the sandwiches.
  4. Spread butter over the outside faces.
  5. Griddle over medium-low heat for 3 to 4 minutes per side until crisp and melted, then rest 1 minute before cutting.