Mary Pat's Tuna Melt recipe

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Ingredients

1 (5 ounce) can olive-oil packed tuna, undrained
¼ 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

Nutrition Info

1041.8 calories
carbohydrate: 46.5 g
cholesterol: 107 mg
fat: 76.6 g
fiber: 6.1 g
protein: 43.5 g
saturatedFat: 24.1 g
servingSize: -
sodium: 1806.5 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.

  3. 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.

  4. Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Recipe Yield

2 tuna melts

Recipe Note

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.

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