These long, hot days of summer certainly make it hard to turn the oven on for dinner.
Here’s an old standard that requires just a burner and your favorite griddle or pan. I like to use one with a lid, but it is not a requirement. Directions are for 4 to 5 sandwiches. It is easy to cut in half for just two. Some of the ingredients depend on your preference, in terms of how much.
Ingredients:
2 – 12 0z cans of White Albacore Tuna in water
Mayonnaise
2 stalks of fresh celery – chopped
Diced onion (optional)
2 dill pickle spears – chopped
Cheddar or Jack cheese sliced
Butter or margarine
Sourdough Bread (Rye is good too)
Drain your tuna and combine with the celery, onion and pickle. Add the mayo and mix to the consistency you prefer. Make each sandwich, adding a slice of cheese to each. Get your pan heated fairly hot and cover the bottom with butter. After you place your sandwiches in the pan turn it down to medium and cover so the tuna and cheese melt, but you don’t burn the bread. You want it hot enough to make outside toasty and crispy. I always put the side that has the cheese next to it down first; that sort of keeps them together better when you turn them over. Butter the top side. When the bottom side is just right, carefully turn each one over. You can cover to make sure the inside tuna gets plenty warm and the cheese is melted, but keep in mind a lid is not a requirement. Just make sure both sides are golden toasty and the inside is hot.
Serve with fruit or chips, or both. Very quick and filling.
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