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This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can’t find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.
Ingredients
- 1 (5 ounce) can olive-oil packed tuna, undrained
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 dill pickle, chopped
- 2 tablespoons minced red onion
- 4 slices rustic whole-grain bread
- 4 slices Irish Cheddar cheese
- 2 tablespoons whipped cream cheese, divided
- 1 cup coarsely crushed potato chips (such as Utz®)
- 2 tablespoons mayonnaise, divided
Directions
Step 1
Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
Step 2
Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.
Step 3
Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side.
Step 4
Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.
Cook’s Note:
Use a panini press instead of a grill pan to toast the tuna melts if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1042 | |
| % Daily Value * | |
| Total Fat77g | 98% |
| Saturated Fat24g | 121% |
| Cholesterol107mg | 36% |
| Sodium1807mg | 79% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber6g | 22% |
| Total Sugars6g | |
| Protein44g | |
| Vitamin C8mg | 42% |
| Calcium482mg | 37% |
| Iron3mg | 17% |
| Potassium1084mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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