Description
A warm and gooey grilled sandwich filled with tuna salad and melted cheese, perfect for a quick and satisfying meal.
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 2 tbsp mayonnaise
- 1 tbsp plain Greek yogurt (optional for creaminess)
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 2 tbsp red onion, finely chopped
- Salt and black pepper, to taste
- 4 slices of bread (sourdough or whole wheat recommended)
- 4 slices cheddar cheese (or Swiss, provolone)
- 1–2 tbsp butter, softened
Instructions
- In a bowl, combine drained tuna, mayonnaise, Greek yogurt (if using), Dijon mustard, celery, and red onion. Season with salt and pepper.
- Spread butter on one side of each bread slice.
- Place two slices of bread, buttered side down, on a clean surface or cutting board.
- Divide the tuna mixture between the two slices, spreading it evenly.
- Top each with two slices of cheese.
- Place the remaining bread slices on top, buttered side up.
- Heat a skillet or griddle over medium heat.
- Grill each sandwich for 3–4 minutes per side, or until bread is golden brown and cheese is melted. Press gently with a spatula for even grilling.
- Remove from heat and let rest 1 minute, then slice in half and serve warm.
Notes
- Add sliced tomato or pickles inside for extra flavor.
- Use whole grain or gluten-free bread to adapt to dietary preferences.
- For a lighter version, skip the butter and grill in a non-stick pan.
- Make it ahead: prepare tuna mixture and refrigerate up to 2 days before assembling.