EAT FIT WITH YOGA

 

 
 

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ingrediants

142 g canned tuna in oil or water, well drained 1/2 cup (120 g) Hellmann’s mayonnaise (see note)
2 tablespoons (10 g) panko bread crumbs (optional; see Note)
Kosher salt and freshly ground black pepper
Two 1-inch-thick slices (for open-faced rolls) or four 1/2-inch-thick slices (for closed-faced rolls) of white sandwich bread
Vegetable oil, clarified butter and/or melted butter to spread on bread 4 slices of cheddar or American cheese

Directions

1.In a small mixing bowl, combine tuna, mayonnaise and panko (if using). Stir vigorously with a fork or stiff rubber spatula and mash until well blended and almost no tuna flakes remain. Season with salt and pepper.

2.For open-faced sandwiches: place the oven rack about six inches from the broiler and preheat the broiler. Using a pastry brush, lightly but evenly coat both sides of each bread slice with oil, clarified butter, or melted butter. In a large cast-iron or nonstick skillet or on a griddle, toast the bread slices on the first side over medium heat until nicely browned and crisp (about 3 minutes); using a weight or spatula, lightly press down on the bread slices as they toast so they are evenly heated and browned.

3.Turn the bread over and place a slice of cheese on each slice of bread. Spread tuna salad in an even layer on top of the cheese, then place the remaining 2 slices of cheese on top. Continue baking until the bottom of the bread is well toasted, then transfer to a baking sheet and broil until the cheese is well melted, about 1 minute. Serve.

4.For closed sandwiches: move the baking sheet to the middle position and preheat the oven to 350°F (180°C). Using a pastry brush, lightly but evenly brush both sides of each bread slice with oil, clarified butter, or melted butter. In a large cast-iron or nonstick skillet or on a griddle, toast the bread slices on the first side over medium heat until nicely browned and crisp (about 3 minutes); using a cooking weight or spatula, lightly press down on the bread slices as they toast so they are evenly heated and browned.

5.Turn the bread over and place a slice of cheese on each slice of bread. Spread tuna salad evenly on 2 of the bread slices. Close sandwiches, cheese side down, and continue baking until underside of sandwich is well toasted; press down lightly on sandwich with cooking weights or a spatula to ensure even heating and browning.

6.Turn the tuna over and fry until the second side is well toasted. If cheese isn’t melted at this point, place sandwiches on a baking sheet and heat in oven until cheese is well melted (about 3 minutes). Serve.