Spinach Tuna Melt
User Reviews
4.9
Spinach Tuna Melt
Description
This recipe mixes canned albacore tuna with mayonnaise, Dijon mustard, diced fresh baby spinach, and sweet diced pickles to create a moist and flavorful filling. The sandwich assembly involves buttering slices of white sandwich bread and layering cheese and the tuna-spinach mixture between them. The sandwich is cooked on a griddle or frying pan over medium heat, allowing the buttered bread to toast to a golden brown and the cheese to melt on both sides. Flipping carefully preserves the filling.
The tuna mixture's freshness is enhanced by the spinach and pickles, adding a mild vegetal flavor and a touch of sweetness and acidity. The sharp cheddar cheese provides richness and melting quality that holds the sandwich together. The finished sandwich is crisp on the outside with warm, well-blended filling inside.
These sandwiches work well as a main meal or a substantial snack. They can be served with sides like salad or chips, and the recipe is flexible enough to allow other breads or additional add-ins such as celery or red onion. Assembly and cooking times depend on bread thickness and cheese preparation.
Making a sub-style sandwich with a hoagie roll and melting under a broiler is an alternative version. Adjust cooking to ensure even toasting and melted cheese.
Ingredients
- 1 .4 oz can albacore tuna
- 4-6 lices white sandwich bread easy
- 1 cup baby spinach fresh, packed and diced
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle about 1 small pickle, sweet, diced
- 2 tablespoons butter
- 8 lices cheddar cheese or about 1/2 - 3/4 cup shredded, very thin, sharp
Instructions
- In a medium bowl, add tuna, mayo, mustard, spinach, and pickle and mix well.
- Heat a griddle or large frying pan to medium.
- Generously butter one of bread slices. Place two bread slices butter side down on griddle, add 2 thin slices of cheese to eat slice of bread (or about 1/4 of the total shredded cheese). Top with generous amount of tuna mixture and then with remaining cheese. Place bread on top with buttered side up. (If using smaller frying pan, cook one sandwich at a time)
- Cook for 3-4 minutes or until buttered down side of bread is golden brown and bottom layer of cheese is melted.
- With a large spatula, carefully flip your sandwich, careful not to spill it's contents, and cook on other side for another 3-4 minutes or until cheese is melted and bread is golden brown.
Notes
- This recipe yields about two generously filled sandwiches, but can stretch to three smaller ones.
- Shredded cheese may be used instead of sliced; thin slices or shredded cheese melt more quickly.
- Cooking time varies by bread thickness and cheese type; cook until bread is golden and cheese is fully melted.
- Pickles are flexible; substitute dill, bread and butter, or pepperoncini as preferred.
- Optional additions include diced celery or red onion for extra texture and flavor.
- To make a sub sandwich, use a hoagie roll and melt cheese under a broiler for 3-5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 74mg | 25% |
| Sodium | 712mg | 30% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 429mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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