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.

INGRIDIENT

1 (5 ounce) can olive-oil packed tuna, undrained

¼ cup 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

DIRECTION

Step: 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.

Step: 2

Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.

Step: 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.

Step: 4

Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

NUTRITION FACT

Per Serving: 1042 calories; protein 43.5g; carbohydrates 46.5g; fat 76.6g; cholesterol 107mg; sodium 1806.5mg.

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