Tuna Melt Sandwich
Salty, crunchy, sweet and gooey all in one fabulous sandwich!
Ingredients
Tuna Salad
- ⅓ cup Mayonnaise (or if you like it sweeter, 1/4 mayo and 1 heaping tablespoon Miracle Whip)
- ¼ cup minced bread and butter pickles, or pickle relish
- 1½ tsp Dijon mustard
- White Balsamic vinegar (a few shakes; ¼ tsp)
- ¼ tsp Smoked paprika
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- ¼ cup EVOO
- 2 5 oz cans cans yellowfin tuna packed in water, drained (all of the water squeezed out)
- ⅓ cup Minced red or Vidalia onion
- ⅓ cup Minced celery
- ½ tsp Tabasco or other hot pepper sauce (or to taste)
- Salt to taste
The Sandwiches
- 6 tbsp Soft butter
- 6-8 slices Rye Bread (or other sandwich bread)
- Salt & Vinegar potato chips
- 6-8 slices American or cheddar cheese
Instructions
Tuna Salad
- Combine the mayo, minced pickles, mustard, balsamic vinegar, and dry spices in a medium bowl. Drizzle in the olive oil, whipping to combine.
- Squeeze the water out of the two cans of tuna. Fold the tuna, red onion and celery into the mayo mixture. Add top pepper and salt to taste. (I added about a teaspoon of Kosher salt) Place in your ice box for at least one hour. This can be prepped a day or two ahead as long as it is kept refrigerated.
For the Sandwiches
- Butter one side of the bread slices.
- Heat up your fry pan, and working in batches, place bread, butter side down in the hot pan. Lay cheese on one slice of bread. Fry on medium heat until cheese melts and the bread is golden and crispy.
- Now build the sandwich. Place a heaping few spoonfuls of the tuna salad on top of the slice of bread with the melted cheese. Throw a handful of potato chips onto the tuna salad then top with the other toasted slice of bread.
- Cut in half with a serrated knife and you're ready to plate.
Notes
