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Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories802.9 kcal (40%)
Total Fat71.5 g (102%)
Carbs14.5 g (6%)
Sugars1.5 g (2%)
Protein25.5 g (51%)
Sodium1287.5 mg (64%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 x 5 ouncecanned oil tuna
or water-packed, drained well
½ cupmayonnaise
10gpanko bread crumbs
optional
kosher salt
freshly ground black pepper
2slices white sandwich bread
1 - inch - thick, for open - faced, or four 1/2 - inch - thick slices, for closed sandwiches
Vegetable oil
clarified butter, or melted butter, for brushing the bread
4slices Cheddar cheese
or American
Instructions
Step 1
In a small mixing bowl, combine tuna, mayonnaise, and panko (if using). Using a fork or stiff rubber spatula, stir and mash mixture vigorously until well-combined and almost no flakes of tuna remain. Season with salt and pepper.
Step 2
For Open-Faced Sandwiches: Position oven rack about 6 inches from broiler element, and preheat broiler. Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.
Step 3
Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of cheese, spreading it in an even layer, then top each with remaining 2 cheese slices. Continue to cook until bottom of bread is well toasted, then transfer to a baking sheet and broil until cheese is well melted, about 1 minute. Serve.
Step 4
For Closed Sandwiches: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.
Step 5
Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of 2 of the bread slices, spreading it in an even layer. Close sandwiches, placing top bread slices cheese side down, and continue to cook until bottom of sandwich is well toasted; press down gently on sandwich with cooking weights or a spatula to ensure even heating and browning.
Step 6
Flip tuna melt and cook until second side is well toasted. If your cheese at this point isn't melted enough, transfer sandwiches to a baking sheet and heat in oven until cheese is well melted, about 3 minutes. Serve.
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