10 Minute Tuna Melt
This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo's place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.
Ingredients
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1 5-ounce can no-salt-added water-packed tuna, drained
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1 small celery stalk, chopped
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2 tablespoons chopped jarred roasted red pepper
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1 scallion, minced
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3 tablespoons low-fat plain Greek yogurt
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1 teaspoon Dijon mustard
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¼ teaspoon ground pepper
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4 teaspoons mayonnaise or softened butter
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4 slices whole-grain bread
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2 slices sharp Cheddar cheese
Description
- Stir tuna, celery, roasted red pepper, scallion, yogurt, mustard and pepper together in a medium bowl until well blended.
- Spread 1 teaspoon mayonnaise (or butter) on one side of each slice of bread. Flip 2 of the slices and top each with half of the tuna mixture, 1 slice cheese and another slice of bread, mayonnaise-side up.
- Heat a large skillet over medium heat. Place the sandwiches in the pan and cook, turning once, until the cheese is melted and the bread is golden, 3 to 5 minutes per side. Serve immediately.
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