🥪 Crispy Tuna Melt

Edi toron

Ingredients (2 sandwiches)

Tuna salad

  • 1 can (5 oz / 140 g) tuna, drained (albacore works best)

  • 2–3 tbsp mayonnaise

  • 1 tbsp Dijon mustard (optional but recommended)

  • 2 tbsp finely chopped red onion

  • 1 tbsp chopped celery or pickle relish

  • Salt & black pepper, to taste

  • Optional: squeeze of lemon

Sandwich

  • 4 slices sourdough or rustic white bread

  • 4 slices cheese (cheddar, Swiss, or provolone)

  • Dill pickle slices (thick-cut, like in the photo)

  • Butter (softened, for grilling)

  • Optional extras seen in the image:

    • Lettuce or avocado slices

Instructions

  1. Make the tuna salad
    Mix tuna, mayo, mustard, red onion, celery/relish, salt, pepper, and lemon until creamy but chunky.

  2. Assemble the sandwich

    • Butter one side of each bread slice.

    • Place bread butter-side down.

    • Add cheese → tuna salad → pickle slices → (lettuce/avocado if using) → another slice of cheese.

    • Top with bread, butter-side up.

  3. Grill

    • Cook in a skillet over medium-low heat for 3–4 minutes per side.

    • Press gently and flip once golden brown.

    • Cheese should be fully melted and bread deeply toasted.

  4. Serve

    • Slice in half and serve with tomato soup for dipping (just like the photo).

🍅 Simple Tomato Soup (Quick Version)

  • 1 tbsp butter or olive oil

  • 1 clove garlic, minced

  • 1 cup canned crushed tomatoes

  • ½ cup cream or milk

  • Salt, pepper, pinch of sugar

Simmer 10 minutes, blend smooth, finish with cream.