These open-faced sandwiches make a simple dinner and are perfect for a busy night. You can top the melts with different cheeses, such as Swiss or Monterey Jack, or leave off the tomato or avocado, according to your family’s tastes.
2Tbsp. reduced-fat mayonnaise (or use any variety),
1stalk celeryfinely diced
4slicessourdough bread (use wheat/gluten-free if needed)
1avocadothinly sliced
1tomatothinly sliced
4slicesCheddar or Muenster cheese
Instructions
Preheat the oven to 350 degrees and line it with parchment paper for easier cleanup, if desired.
In a small bowl, combine the tuna, mayonnaise, and celery and mix it thoroughly.
Lightly toast the bread. Spread about 1/4 of the tuna salad on each piece of sourdough toast and top it with slices of avocado and tomato and a slice of cheese.
Carefully transfer the open-faced sandwiches to the baking sheet and bake them for about 5 minutes, or until the cheese is melted. Slice the sandwiches in half to serve them.
Notes
Do Ahead or Delegate: Dice the celery, prepare and refrigerate the tuna salad, slice the bread if necessary, slice the tomato, slice the cheese if necessary and refrigerate.Scramble Flavor Booster: Add slivered almonds or sunflower seeds, black pepper, and/or fresh lemon juice to the tuna.Tip: If you like your cheese browned on top, stick the sandwich under the broiler for a minute or two. Just watch it carefully so it doesn’t burn.Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 18g, 28%; Saturated Fat: 6g, 30%; Cholesterol: 45mg, 15%; Sodium: 660mg, 28%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 5g, 20%; Sugar: 1g; Protein: 20gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast/Brunch, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Low Fat, Lunch, Main Dish, No Added Sugar, Nut-Free, Sandwiches/Wraps, Spring, Summer, Super Scramble Express (20 minutes or less total), Winter