When I make tuna salad for my family of five they tend to go in hard the first day or two with crackers, lettuce cups, and/or sandwiches. By the time I get a chance to reach for the bowl, it’s generally just enough left over for a sandwich, and that’s just one…sandwich. For this reason, since it’s all I have, I tend to splurge in repurposing it to make it amazing! To be clear, this fav go-to sandwich of mine is no blue plate special. Now, I don’t typically partake in white bread, but my kryptonite just so happens to be that of the ever delicious sour dough loaf. Something about this soft, tangy, chewy-around-the-edges bread of heaven, takes me to my happy place! And it’s even better toasted, making it perfect for grilling. Load on the veggies and cheese and you have an amazing twist on a classic.
4-8 oz. of your favorite prepared tuna salad
Approximately 2-4 oz. of Gruyere/Swiss (enough for 2 layers in the sandwich)
1 roma tomato, thinly sliced
1/4 sliced avocado
1/2 cup fresh spinach
2 slices of sourdough bread
2 tbsp of butter
Heat skillet on medium and add 1 tbsp butter
Place 1/2 of the cheese onto the bread
Scoop and spread tuna onto cheese layer
Add tomato on top of tuna
Add avocado on top of tomato
Add spinach on top of the avocado
Add remaining cheese
Top with remaining bread slice
Spread remaining butter on top of final bread slice
Place built sandwich in the skillet
Flip sandwich after approximately 4-5 minutes, or until toasty brown.
Press sandwich down with the spatula, and let remain for approximately 4-5 minutes.
Plate sandwich and let rest for 2 minutes. Cut in half and serve.