This grilled tuna sandwich is made with rye bread, celery, onion, and mayonnaise. The recipe makes 4 sandwiches. Or, fill 2 or 3 sandwiches with more of the tuna filling.
- 2 cans (4.5 to 5 ounces each) tuna, drained and flaked
- 1/2 cup finely chopped onion
- 1 rib celery, finely chopped
- 1/4 cup chopped green pepper
- salt and pepper, to taste
- 8 slices rye bread
- soft butter
In a bowl mix tuna, onion, celery, and green pepper with enough mayonnaise to moisten and hold ingredients together. Stir in salt and pepper to taste.
Spread tuna mixture on 4 slices of the rye bread. Top with remaining bread and spread tops with butter.
Grill in a hot skillet, buttered side down. While grilling, spread top slices (unbuttered side) of bread with butter.
When bottoms are browned, turn and grill the other side. Serve with lettuce leaves and tomato and pickle slices.