tuna melt

Ingredients

• 1 (5 ounce) can tuna, packed in water, drained
• 1/3 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon black pepper
• 4 slices sourdough bread
• 4 slices cheddar cheese

Instructions

1. In a medium bowl, combine the drained tuna, mayonnaise, pickle relish, and black pepper. Mix well.
2. Butter one side of each slice of bread.
3. Place two slices of bread, butter-side down, in a skillet over medium heat.
4. Top each slice with 1/2 cup of the tuna mixture.
5. Place 1 slice of cheddar cheese on top of the tuna mixture on each sandwich.
6. Top with the remaining bread slices, butter-side up.
7. Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
8. Cut in half and serve immediately.

Notes

• For an extra crispy melt, use a cast iron skillet.
• Adding a pinch of cayenne pepper to the tuna mixture adds a little heat.
• Store leftover tuna melts in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.