Total Time
10mins
Prep 5 mins
Cook 5 mins

This is sort of a combination of some of the recipes that I've seen on 'Zaar. I adapted it to what I had on hand. DH was pretty skeptical, but he warned to the idea after first taste.

Ingredients Nutrition

Directions

  1. Prepare the tuna salad by combining tuna, mayonnaise, relish, celery salt, onion salt, and black pepper. Taste and season again, if necessary.
  2. Meanwhile, toast three slices of bread. (I used Mrs. Baird's Acti-Fiber bread and 2 slices of Honey Wheat bread for DH; really this is a go-with-your-favorite option.) Toasting the bread is extremely important! Don't skip the step.
  3. Place toast on a cookie sheet. Spread tuna salad on each slice.
  4. Top each piece of toast with 2 slices roma tomato. Grind fresh black pepper over each slice.
  5. Cover with cheese. DH used American singles, and I used Pepper Jack. Both were great!
  6. Set oven to Broil with rack around six inches from the burner. Broil the sandwiches until cheese is "melty and bubbly." Don't turn your back on the oven--the sandwiches go from melty and bubbly to black and burnt in a snap!
  7. We served this with barbecue potato chips and yogurt for dessert.
Most Helpful

This was good. I toasted my bread a little too much so it was pretty crunchy once I put it in the broiler but the flavor was really good. I used mozzerella on one and american on the other and both were yummy! I also chopped some sweet jalapenos in place of the sweet relish to give it a little kick! Great recipe Janie!!

Texaspollock May 20, 2009

This went down a treat. The celery salt made for really great flavour. I used a mix of low-fat mozzerella and jarlsberg. Num nums! Thank you Janie!

Very Berry April 10, 2009

Quick and easy for a nice lunch. I made our melts with swiss and muenster cheese. Loved the way the cheese melted over the tomato under the broiler. Made for PAC Spring 2009.

Lavender Lynn March 29, 2009