Ingredients
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1 (5 oz) can tuna, drained
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2–3 tablespoons mayonnaise
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1 tablespoon finely diced red onion (or green onion)
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1 tablespoon finely diced celery (optional, for crunch)
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1 teaspoon Dijon mustard (optional)
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Salt & black pepper, to taste
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4 slices sandwich bread (sourdough, white, or wheat)
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2–4 slices cheese (cheddar, provolone, or Swiss)
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1–2 tablespoons butter, softened
Instructions
1. Mix the fillingIn a small bowl, combine the drained tuna, mayonnaise, onion, celery, and Dijon (if using). Season with salt and pepper. Mix until creamy but still slightly chunky.
2. Butter the breadSpread a thin layer of butter on one side of each slice of bread. This will give you that golden, crispy exterior.
3. AssembleFlip two slices over (butter side down). Top each with a slice of cheese, divide the tuna mixture evenly between them, then add another slice of cheese on top (optional but extra melty). Place the remaining bread slices on top, butter side facing out.
4. Cook the sandwichHeat a skillet over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
5. Slice and serveRemove from heat, let sit for a minute, then slice in half. Serve warm with your side of choice.
