Mary Pat's Tuna Melt

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 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.


Mary Pat's Tuna Melt

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

Instructions

 Step 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.


 Step 2

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


 Step 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.


 Step 4

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




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