Mary Pat's Tuna Melt Best Family Recipes

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Mary Pat's Tuna Melt

"This sandwich gets a crunchy end with chips embedded into the bread. I use very unique potato chips that were sent to me from Pennsylvania by way of my pricey buddy, MP. But if you can not locate Utz®, your favorite chip will work just great. Serve with extra chips and pickles."

Ingredients :

1 (five ounce) can olive-oil packed tuna, undrained
1/four cup mayonnaise
1 teaspoon Dijon mustard
1 dill pickle, chopped
2 tablespoons minced purple onion
4 slices rustic whole-grain bread
4 slices Irish Cheddar cheese
2 tablespoons whipped cream cheese, divided
1 cup coarsely beaten potato chips (along with Utz®)
2 tablespoons mayonnaise, divided

Instructions :

Prep : 20M	Cook : 2M	Ready in : 24M

Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and pink onion. Spread tuna aggregate on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
Spread 1 tablespoon cream cheese on every of the last 2 slices of bread. Place on top of the Cheddar cheese.
Place overwhelmed chips in a shallow bowl. Spread pinnacle side of each tuna soften with 1 half of teaspoon mayonnaise and press into the chips. Repeat on different facet.
Heat a dry grill pan over medium-excessive warmth. Toast tuna melts till golden brown, approximately 2 mins in line with side.

Notes :

Use a panini press in preference to a grill pan to toast the tuna melts if favored.
Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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