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Sharp Cheddar Tuna Melt
Andre Lewis

Sharp Cheddar Tuna Melt

Celery and pickle keep tuna salad from becoming a warm, soft mass under the cheese. Sourdough supplies the needed chew, and sharp cheddar has enough flavor to register. Cover the skillet briefly, then uncover it so trapped steam doesn't undo the toast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices sourdough bread
  • 2 cans 5 oz each tuna in water, drained well
  • 1/3 cup mayonnaise
  • 1 celery rib finely diced
  • 2 tbsp chopped dill pickles
  • 1 tbsp Dijon mustard
  • 1/2 tsp coarse black pepper
  • 8 slices sharp cheddar cheese
  • 3 tbsp unsalted butter softened

Method
 

  1. Break the drained tuna into flakes and fold it with the mayonnaise, celery, pickles, Dijon and black pepper.
  2. Lay out 4 bread slices and top each with 1 cheddar slice, one-quarter of the tuna mixture and a second cheddar slice.
  3. Close with the remaining bread and spread the sandwich exteriors with butter.
  4. Heat a covered skillet over medium-low heat and cook the melts for 3 to 4 minutes on the first side.
  5. Turn the sandwiches, cover for 2 minutes to heat the centers to 165°F, then uncover and cook 1 to 2 minutes until the second side is crisp.
  6. Rest each melt for 1 minute before cutting it in half.