Grilled Cheese Month: Tuna
Today I used tuna for my grilled cheese lunch. Pretty darn tasty!
I started with one over-sized slice of bread and cut it in half.
Next, honey mustard went on both pieces of bread. This sandwich turned out a bit sweet, so next time I would switch to Dijon or a less sweet variety of honey mustard.
I put mozzarella on one slice of bread and cheddar on the other slice.
A dill pickle went on one side, and I carefully piled well-drained chunk tuna on the other side.
I topped the tuna with more grated cheese before putting the sandwich together.
The griddle was about “just right” hot, so it was time to add a puddle of olive oil. Both sides of the sandwich were smeared in oil before I left it to cook for a few minutes.
Look at that perfect golden brown toastiness!
The chunk tuna made this a little more fragile, so I had a fork handy for the droppings.
Banana peppers would be a tasty addition but I’m out right now. And it needs something red. A sprinkle of pimento, or roasted red peppers would be just the ticket!
Of course you can make this full-sized for a hearty eater, but I’m trying to behave myself these days.
Larrupin!
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