EXTRA CHEESEY TUNA MELT

 

  • Cooking Time: 20
  • Servings: 2-3
  • Preparation Time: 10

Ingredients

  • 1 Chunk cut from a block of cheese (roughly 5 or 6 ounces worth)
  • 1 7-ounce can of Tuna Fish
  • Mayo
  • Sliced bread (I highly suggest sourdough. Any kind will do, but I've found that sourdough has the best flavor)
  • Butter

Directions

  • Finely shred all of the cheese into a bowl, place to the side
  • Open the can of tuna and drain
  • Put the tuna into a seperate bowl
  • Add a little bit of mayo (roughly 1.5 tablespoons at most) and combine
  • Add in some of the shredded cheese, enough so there's some throughout but not so much that it's mainly cheese. Roughly 2 ounces.
  • Turn the stove to medium heat and place frying pan on it. Let it be.
  • Grab two slices of your bread (again, I highly suggest sourdough because of the flavor, and because it's a large piece of bread) and spread however much mayo you like on one side of each slice of bread.
  • On one slice of bread, add some cheese so that it covers the entire slice and has a slight height to the cheese.
  • Spoon some of the tuna mixture onto the bread. Again, enough so that it covers the entire slice.
  • Put a sliver of butter into the pan, enough to coat it.
  • Add more cheese to the top of the tuna mixture.
  • Put the other slice of bread on top.
  • Put the sandwich in the pan.
  • Make another sandwich. When done with making the second sandwich, flip over the one in the pan.*
  • Finish making the second sandwich.
  • Wait until the other side is golden brown and place on a plate.
  • Add a sliver of butter to the pan and wait for it to melt. Again, enough to coat the pan.
  • Place the second sandwich in.
  • 2-3 minutes, or until the first side is golden brown, flip.
  • When the second side is golden brown, place it on the plate.
  • Cut it in half if you wish.
  • Enjoy!
  • *If making more than 2 sandwiches, when you are halfway through making the 3rd or higher sandwich, flip the one in the pan. The pan, obviously, is hotter than when you first started.

Notes

One day, I was preparing to make a grilled cheese sandwich when "Know what? Tuna would taste good on this" randomly popped in my head. So I grabbed a can of tuna fish from the shelf and added it to the cheese I had shredded and some mayo and cooked that up. And without meaning to, I had basically made myself a tuna melt.

The amounts are estimates done from how much cheese I have from the block still in the fridge. Sometimes I have to add more, sometimes I use less. It's just what feels right for that day. The same goes for two or more cans.

Categories: Sandwich 
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