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Summary

• Difficulty:
• Prep Time: 12 minutes
• Cook Time: 12 minutes
• Yield: Serves: 4
• 22 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1 can (4 oz.) whole green chilies, drained
• 1 can (12 oz.) white tuna in water, drained, flaked
• 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 Tbsp. pickle relish
• 3 Tbsp. butter, softened
• 8 slices sourdough or multi-grain bread
• 8 slices Sargento® Deli Style Sliced Pepper Jack Cheese with Jalapeño and Habañero Peppers or Sargento® Deli Style Sliced Colby-Jack Cheese

Directions

1. Cut green chilies open and remove seeds. Cut lengthwise into halves; set aside. Combine tuna, mayonnaise and pickle relish in medium bowl.
2. Spread butter on one side of each bread slice; arrange butter-side down on large plate. Place cheese slices on bread. Top four bread slices with chilies and tuna mixture; close sandwiches with remaining bread slices butter-side up.
3. Cook sandwiches on a hot griddle or in batches in a nonstick skillet over medium heat until golden brown and cheese has melted, 3 to 4 minutes per side.

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