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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Had this at a friends house and think it is the best ever. No mess and easy to make. Ingredients:
5 slices rustic bread, cut thick |
2 (6 ounce) cans tuna, drained (unless you buy tuna in olive oil) |
1 small red onion, diced |
1/3 cup roasted red pepper, diced |
1 celery rib, finely chopped |
1/3 cup bread and butter pickles, diced |
2 tablespoons dijon mustard |
2 tablespoons mayonnaise |
5 slices cheddar cheese |
Directions:
1. Arrange bread on a rimmed baking sheet and toast in a preheated 450F oven until just barely browned, about 5 minutes. Set aside. Reduce oven temperature to 400°F
2. Meanwhile, in a medium bowl combine tuna (olive oil as well), onion, roasted red pepper, celery, and pickles. Mix well. In a small bowl, whisk together mustard and mayonnaise, then mix into tuna.
3. Spread some of tuna salad over each slice of bread, dividing evenly, then top with a slice of cheese. Bake 10 minutes or until cheese is melted.
4. NOTE: Can be pan fried.
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