Sargento's Mexicali Tuna Melts |
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Prep Time: 6 Minutes Cook Time: 5 Minutes |
Ready In: 11 Minutes Servings: 4 |
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this is a recipe from Sargento, and they have a real winner here! The only thing I changed was using a can of sliced green chilies, instead of the whole ones. It worked fine. We loved it! Served with a salad, it was a meal.. There are only two of us, so we halfed the recipe. Thanks Sargento!! Ingredients:
1 (4 ounce) can whole green chilies, drained |
1 (12 ounce) can solid white tuna packed in water, drained, flaked |
1/4 cup mayonnaise or 1/4 cup light mayonnaise |
1 tablespoon pickle relish |
3 tablespoons butter, softened |
8 slices sourdough bread or 8 slices multi-grain bread |
8 slices sargento deli style sliced monterey jack pepper cheese, jalapeno and habanero peppers or 8 slices sargento deli style sliced colby-monterey 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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