This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.
Ingredients
- 1 can olive-oil packed tuna , 5 ounce
- 0.25 cups mayonnaise
- 1 teaspoon Dijon mustard
- 1 dill pickle , chopped
- 2 tablespoons minced red onion
- 4 slices rustic whole-grain bread
- 4 slices Irish Cheddar cheese
- 2 tablespoons whipped cream cheese , divided
- 1 cup coarsely crushed potato chips , such as Utz®
- 2 tablespoons mayonnaise , divided
Instructions
-
1
Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
-
2
Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.
-
3
Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side.
-
4
Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.
Nutrition Facts
Per serving
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