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Categories:Viewed: 20 - Published at: 6 years ago
Ingredients
- 8 ounces italian tuna in olive oil, drained, with 1 tbsp oil reserved
- 1/8 cup celery heart, finely chopped
- 1/2 teaspoon celery seed
- coarse salt & fresh ground pepper
- 4 slices multigrain bread
- 4 slices about 4 oz gruyere cheese
- unsalted butter
Method
- Gently flake tuna and place in stainless-steel bowl.
- Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
- Lay bread on work surface.
- Spread tuna on two slices and layer with Gruyere.
- Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
- Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
- Transfer to cutting board and cut in half on diagonal.
