Mexicali Tuna Melts
Prep Time: 12
Cook Time: 12
Serves: Serves: 4
Ingredients
- 1 can (4 oz.) whole green chilies, drained
- 1 can (12 oz.) white tuna in water, drained, flaked
- 1/4 cup 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
Cut green chilies open and remove seeds. Cut lengthwise into halves; set aside. Combine tuna, mayonnaise and pickle relish in medium bowl.
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.
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.