Ingredients
Scale
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 12 ounces canned tuna, drained
- 1 celery rib, finely chopped
- 1 small red onion, finely chopped
- 1 1/2 tablespoons fresh parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup unsalted butter, softened
- 8 slices whole-grain or sourdough bread
- 8 slices cheddar cheese
- Tomato slices (optional)
Instructions
- In a medium bowl, whisk the mayonnaise, lemon juice, and optional red pepper flakes together. Add the drained tuna, celery, red onion, and parsley. Toss gently, seasoning with salt and pepper.
- Butter one side of each bread slice. On the unbuttered side of 4 slices, layer a slice of cheese, a generous amount of the tuna mixture, and another slice of cheddar cheese. If desired, add tomato slices before capping with the remaining bread slice, butter side facing out.
- Heat a nonstick skillet over medium heat. Place the sandwiches in the skillet and cook for 2 to 3 minutes until the bottom is golden brown. Flip and cook for another 2 to 3 minutes until toasted and the cheese is melted. Depending on skillet size, you may need to do this in batches. Remove from skillet and serve immediately.
Notes
Feel free to add more spices or herbs to enhance the flavor
Use gluten-free bread for a gluten-free option
Add sliced tomatoes for added freshness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.