Print: Mary Pat's Tuna Melt

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.

Prep

25 min

Cook

78 min

Servings

Difficulty

Hard

Ingredients

1 , 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 per serving

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