This grilled tuna-cheese sandwich is packed with flavor. Serve it with coleslaw or corn c hips for a lunch, or as a light supper on hot days.
Note: If you you prefer open-faced sandwiches, just pile the filling on the 8 pieces of bread and bake following the direction below.
8 slices gluten free bread
Butter or margarine
1 12-oz can tuna, drained
6 Tbs mayonnaise
6 Tbs sweet relish
1/4 cup finely chopped celery
3 Tbs minced onion
1 tsp lemon juice
2 green onions, thinly sliced
Salt & pepper
3/4 cup grated sharp cheddar cheese
Preheat oven to 475 degrees. Lightly butter each bread slice on 1 side and place on a cookie sheet, four with the butter side down. Set aside.
In a large bowl, combine tuna and mayonnaise. Stir in the relish, celery, onion, lemon juice, and green onions. Mix until well combined. Salt and pepper to taste. Gently fold in the cheese.
Divide the tuna mixture onto four of the bread slices, spreading on the unbuttered side. Close with the remaining slices (with the butter side up). Bake for 4-6 minutes or until toasty brown.
1 head green cabbage, finely shredded (or one bag, pre-shredded cabbage)
2 large carrots, finely shredded
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt or seed
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Meal cost: approximately $5.46