← Nouns Cooking · American

Ingredients

• 300 g tinned tuna (drained weight), flaked
• 80 g Mayonnaise
• 1 celery stick, finely diced
• 2 tbsp Red onion, finely diced
• 2 tbsp Dill pickles, finely chopped (optional)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp parsley or dill, chopped
• 8 slices rye or sourdough bread
• 3 tbsp Butter, softened
• 170 g sharp cheddar, sliced
• 1 Tomato, thinly sliced (optional)

Method

1. Mix the tuna, mayonnaise, celery, onion, pickles, lemon juice, mustard and herbs. Season with salt and plenty of pepper.
2. Butter one side of each bread slice. Lay 4 slices butter-side down and top each with a slice of cheese, a quarter of the tuna, a few tomato slices if using, and another slice of cheese. Close with the remaining bread, butter-side up.
3. Cook in a large frying pan over medium-low heat for 3–4 min, until the underside is deep golden. Cover the pan with a lid for the last minute to help the cheese melt.
4. Flip carefully and cook for 3–4 min more, until both sides are crisp and the cheese is oozing. Cut in half and serve hot.

Tips

• Low and slow is the key: too much heat browns the bread before the cheese melts.
• Pat the tuna dry with kitchen paper so the filling doesn’t make the bread soggy.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks The Modern Proper