Simple? Maybe. But they seem sooo much fancier than just a tuna sandwich with cheese. I don't mix the tuna with anything before putting it on the bread to give it a more delicate flavor. It also means that it doesn't stick together the same way as a traditional tuna melt, so to make it more kid-friendly, mix in a couple tablespoons of mayo, dijon mustard, or salad dressing. We eat ours with tomato & red pepper soup.
Serves: 2-3 people per can Prep time: about 20 minutes (depends on size of pan and number of sandwiches)
1 can tuna
1 medium tomato
2 slices cheese per sandwich (I like pepperjack)
2 slices bread per sandwich
- Turn a large frying pan, skillet or flat stove-top grill to medium-low heat.
- Open and drain can of tuna. Stir in mayo, etc. if you wish.
- Slice tomato into thin slices.
- Spray pan with cooking spray, place bread in single layer in pan. Spray top sides with cooking spray. Let cook 2-3 minutes, until bottom side is light brown.
- Turn over one slice of bread per sandwich. Place 2 slices of cheese on bread and top with 1/2 or 1/3 of can of tuna and tomato slices.
- Put the other slice of bread on top, making sure that the side browned in the pan is facing the tomato & tuna. Let cook for 2-3 minutes, until bottom side golden brown.
- Flip and cook and additional 2-3 minutes, until final side is golden brown.