Now I won’t lie, these sandwiches are not something I came up with. Quite frankly I’d never think to put tuna and cheese together and squash that between two bread slices and grill it for a few minutes (I know right, how could I not?) But as I was flicking through Chrissy Teigen’s Cravings I saw these and something inside me awoke. It’s tuna, it’s cheese, it’s carbs. You really can’t go wrong.
The original recipe can be found here: Super Tuna Melt Lunch Sandwich Recipe
Mine varies slightly and involves no buttering of the bread and therefore no scraping off that said butter off every kitchen surface thereafter. I also cut out few ingridients and added some so it is slightly different.
To make 2 very fat and very delicious sandwiches I used:
- 2 Cans Tuna in Spring Water, drained
- 4TBSP Mayonnaise
- 2TBSP Piccalilli
- 1 TSP Dijon Mustard
- 1 TSP Sriracha
- A LOT of freshly cracked Black Pepper
- 4 slices of White Bread
- 70G Cheddar, coarsely grated ( you can use more cheese if you want to)
- 2 Spring Onion, finely sliced
- Cooking Spray
- In a bowl mix together the Tuna, Mayo, piccalilli, Mustard and Sriracha. Stir through and add a generous crackling of black pepper. Black Pepper and Tuna are meant to be.
- Heat up a griddle pan or any large heavy-based pan of your choice. Spray with kitchen spray or add some oil for frying.
- Assemble your bad boy sandwiches: a slice of bread, smothered in Tuna Mayo concoction, followed by a thick layer of grated cheese. Cover with the second slice of bread. Don’t worry if you have cheese sticking out in places, it will melt into that delicious chewy crust (yeah, don’t pretend it’s not your favourite bit).
- Put sandwiches on your preheated pan and fry on each side for 4-5 minutes. If you have a cooking weight then put it on top of your sandwiches, if you don’t you can always use a heavy can for that.
- You might have to cut into a cheesy goo between the two sandwiches to get them out of the pan.
Once ready, serve with your favourite pickle and use both hands to eat. You might need a nap after but you will definitely be making these again. Something I want to try adding next time is some jalapenos, I think more heat will make these even better. And then I might have to pop open a crisp Pilsner to wash it down.