Buttery Tuna Melts on Sourdough

We have been eating a lot of well-prepared, planned and dutifully executed meals of late. Don’t get me wrong, I love spending time in the kitchen. It’s stressful, but it’s the kind of stress that brings satisfaction and a smile to my face – not to mention my men folk.  February 10 – Ash Wednesday – marked the start of the Lenten Season this year. For Catholics around the world, it means meatless Fridays. Even outside Lent, we try to keep meat off the tables on Fridays, as was the way of the Church when Hubby and I were growing up. I remember as a child eating a lot of Fish Sticks on Fridays. (Not my favorite thing!) Another childhood memory was Tuna Fish Sandwiches. Mom mixed tuna with mayonnaise and just a little chopped pickles, stuck it between two slices of bread and called it done. Again, not necessarily one of my favorites. However; take that same basic concept, expand a little, add some tomatoes and melted cheese on buttery grilled sourdough and now you’re talking comfort food. Sometimes I like to serve these sandwiches with a nice bowl of Tomato Soup. More often than not, my guys want French Fries as a side.

The sweetness of the relish and ripe tomato, the zing from the Miracle Whip, a little bite from the onion, the crunch of chopped celery with the creaminess of melted cheese and mayonnaise all comes together to create one awesome tuna salad. Place all that goodness that between to buttery, warm grilled slices of sourdough and it’s a treat for the taste buds.

Buttery Tuna Melts on Sourdough
4 Small or 2 large cans of Tuna Fish (packed in water)
½ Red Onion, chopped fine
1 Celery Rip, Chopped fine
4 Tablespoons Sweet Pickle Relish
2-3 Tablespoons Miracle Whip Sandwich Spread
2-3 Tablespoons Best Food Mayonnaise
8 Slices of Sour Dough Sandwich Bread
4 Slices of Tomato
4 Slices of White Cheese (Swiss, Jack or White Cheddar)

Chop finely 1/2 onion, set aside until ready to use.

Finely chop 1 celery stock, set aside until ready to use.

Slice tomato, set aside until ready to use.

Drain tuna fish. Place tuna in a mixing bowl, flake apart with fork. Add chopped onions, celery and sweet pickles, mix well to blend. Add Miracle Whip and Mayonnaise, stir to blend. If mixture is too dry, add equal amounts of miracle whip and mayonnaise, 1 tablespoon at a time.

Butter 4 slices of sourdough bread, place on a warm griddle. Lay cheese on top of bread, then spread each bread slice with tuna salad. Place 1 tomato slice on top of tuna salad. Butter 4 remaining slices of sour dough, place on top of cheese, butter side up.

Grill sandwiches, pressing gently down with spatula for even grilling. When golden brown, flip and grill other side.

Plate sandwiches, cut in half and serve. These go well as a soup and sandwich combination or with French Fries. For a diner’s touch, serve with a big pickle spear on the side.

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