General
A skillet-toasted tuna and cheddar sandwich with a crisp outside.
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The photo uses toasted ciabatta; the method uses sandwich bread. Optional red onion is shown.
5 clear steps
Tips, changes and questions from people who cooked this recipe.
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Drain ready-to-eat canned tuna and mix with mayonnaise, celery and lemon juice. Lay tuna mixture and cheddar between the bread slices.
Spread softened butter thinly on the outside faces. Heat a skillet over medium-low heat and add the sandwich.
Cook for about 3–4 minutes per side, covering briefly to melt the cheese. Reduce heat if the bread colors before the filling becomes hot. Turn with a spatula without pressing out the filling.
Serve when both faces are golden, cheese is melted and filling is hot. If using previously prepared refrigerated tuna filling, heat it to 74°C / 165°F.
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