2 (5-oz) cans water-packed white tuna, drained
1/2 c. mayonnaise
1/3 c. finely diced onion
2 T. sweet pickle relish
1 T. Dijon mustard
salt and pepper
4 T. (1/2 stick) unsalted butter, at room temperature
4 slices bread
6 slices vine-ripened tomato
6 cheddar cheese slices
In a bowl, combine the tuna, mayo, onion, relish, mustard, 1⁄2 tsp salt, and 1⁄4 tsp pepper and mix together. Spread one T. butter on one side of each piece of bread, then flip the slices over so they are buttered-side down. Divide the tuna mixture between two slices of bread, then top with the tomato slices and cheese. Place the remaining two slices of bread on top, buttered-side up. Heat a heavy skillet over low heat and toast the sandwiches until the cheese is melted and the bread is golden and toasty, 5-6 min per side. Serve immediately.
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