Sheet Pan Sourdough Tuna Melts

By CJKK

Ingredients

• For the Tuna Salad
• 30 ounces canned tuna, drained
• 1/3 cup celery, halved and thinly sliced
• 1/4 cup red onion, diced
• 1/4 cup mayo + little extra for spreading
• 1 teaspoon whole grain mustard
• 2 teaspoons Dijon mustard
• 3 tablespoons relish
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• pinch of salt
• For the Sandwiches
• 8 slices fresh, artisan sourdough, 1/4 inch thick.
• 1/4 cup butter, softened, for spreading
• 4 slices cheddar cheese
• 4 slices provolone cheese
• 8 thin slices tomato

Details

Servings 4
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

Heat broiler with rack in the highest position.
In a large bowl, combine all ingredients for tuna salad and mix thoroughly.
Arrange slices of bread on a baking sheet. Spread butter on 4 slices. These will be top of the tuna melt. Spread the extra mayo on the other 4 slices. These will be the bottom of the tuna melt.
Place a slice of provolone and a hefty couple spoonfuls on each of the mayo spread slices. Top with a slice of cheddar cheese and two slices tomato.
Broil for 1-2 minutes. Check and remove the buttered slices of bread when toasted. Place the pan back in the oven and broil another 2-3 minutes, until cheese is melted, bubbling, and turning golden brown.

Top with buttered slices. Serve immediately.