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| Mary Pat's Tuna Melt |
"This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles."
Ingredients :
- 1 (5 ounce) can olive-oil packed tuna, undrained
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 dill pickle, chopped
- 2 tablespoons minced red onion
- 4 slices rustic whole-grain bread
- 4 slices Irish Cheddar cheese
- 2 tablespoons whipped cream cheese, divided
- 1 cup coarsely crushed potato chips (such as Utz®)
- 2 tablespoons mayonnaise, divided
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 24M |
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- Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
- Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.
- Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side.
- Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.
Notes :
- Use a panini press instead of a grill pan to toast the tuna melts if preferred.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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