Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes optional
- 12 ounces canned tuna drained
- 1 celery rib finely chopped
- 1 small red onion finely chopped
- 1 1/2 tablespoons fresh parsley chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup unsalted butter softened
- 8 slices whole-grain or sourdough bread
- 8 slices cheddar cheese
- Tomato slices optional
Instructions
- In a medium bowl, whisk together the mayonnaise, lemon juice, and red pepper flakes if using. Add the drained tuna, chopped celery, red onion, and parsley. Toss gently and season with salt and pepper.
- Butter one side of each bread slice. On the unbuttered side of 4 slices, place a slice of cheese and spread a generous layer of the tuna mixture. Top with another slice of cheddar cheese and, if desired, add tomato slices. Cap each with the remaining bread slice, buttered side facing out.
- Heat a nonstick skillet over medium heat. Place the sandwiches in the skillet and cook for 2 to 3 minutes until the bottom is golden brown. Flip and cook for another 2 to 3 minutes until the other side is toasted and the cheese is melted. Depending on the size of your skillet, you'll probably need to do this in 2 batches. Remove from skillet and serve immediately.
