Looking for a super-simple and quick recipe for dinner. Check out this open-faced tuna melt sandwich. The same delicious taste with half the carbs.

If an open-faced approach isn't your style, try this with an everything bagel. Feel free to spice this up if the kiddos are in using a Serrano Pepper in addition to or instead of the Peppadew Peppers called out in the ingredients list.

Open-Faced Tuna Melt Sandwich

Multigrain cut into thick slices and then drizzled with olive oil, sprinkled with crushed sea salt and then lightly toasted pulled from the oven. While still warm, the tuna salad made with chopped celery, carrots, butter pickles and fun Peppadew peppers is generously spread and then covered with a thick layer of cheddar cheese slices. Baked to perfection and served hot with a side of baby pickles.

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Course: Main Course, Sandwich

Cuisine: American

Keyword: Quick

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 393kcal

Equipment

Miniature Food Processor

Ingredients

2 tablespoon Olive Oil
2 5 oz can Water-packed Tuna Drained
1 Shallot Quartered
¼ cup Peppadew Peppers
1 stalk Celery Cut into 1" lengths
1 Carrot Cut into 1" lengths
1 handful Cilantro Chopped
¼ cup Bread-and-butter Chip Pickles
2 tablespoon Dijon Mustard
2 tablespoon Mayonnaise
4 slices Cheddar Cheese

Instructions

Preheat oven to 450° F
Line a baking sheet with parchment, then lay out bread slices. Drizzle each slice with Olive Oil and sprinkle with crushed Sea Salt. Toast within the oven for 5 minutes.
Add Carrot, Celery, Peppadew Peppers, Shallot & Pickles to Miniature Food Processor and chop to make Tuna Salad. Add to a medium bowl, then mix in Dijon Mustard and Mayonnaise.
Spread Tuna Salad over Toasted Multigrain Bread slices. Add Cheddar Cheese Slices and bake for 10 minutes.