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It was one of those evenings when time slipped away—work ran late, the kids were starving, and the fridge looked uninspired. That’s when I remembered my go-to lifesaver: tuna fish melt sandwiches.
In under ten minutes, I had tuna mixed with just the right touch of mayo and diced pickles, spooned onto slices of sourdough bread, topped with tomato and sharp cheddar. By the time the plates were on the table, the aroma had everyone drifting into the kitchen.
One bite in, and silence fell—the good kind. The buttery toast gave way to warm, savory tuna, perfectly balanced with melty cheese and a little crunch. It was quick; it was satisfying; and it reminded me that the simplest meals are sometimes the best kind of magic.
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Ingredients Method

Ingredients
  

  • 2 5ounce white tuna fish packed in water; water drained
  • 1/4 cup mayonnaise
  • 1 dill pickle spear; blotted dry and diced into small pieces
  • 1/4 tsp celery salt
  • 1/2 tsp lemon pepper
  • 1/4 tsp onion powder
  • Sharp cheddar cheese slices
  • Tomato thinly sliced
  • Butter
  • Bread of choice; sourdough bread is shown in the picture

Method
 

  1. Combine tuna, mayonnaise, pickle spear, celery salt, dill seed, lemon pepper, and onion powder in bowl until well blended. Cover and refrigerate until ready to grill sandwiches.
    I like the tunafish best after the ingredients blend together overnight.
    When it is time to make your sandwiches, preheat a frying pan on medium heat.
    Butter two pieces of bread. Place one slice-butter side down in the pan. Layer a cheese slice, tomato slice, tuna fish mixture, cheese slice and top with the second piece of bread, butter side up. After a few minutes, flip over and grill for another 2 – 4 minutes.
    Serve and enjoy!
    HAPPY EATING!!