Made this sandwich on a whim with ingredients I had on hand when I was particularly craving a tuna melt, but I think it turned out well enough that it would be worth procuring said ingredients again. While I normally like to add diced tomato to tuna salad, we had no tomatoes but we had a bevy of green things – celery, parsley, dill relish and green mustard. Without further ado…

Ingredients

• 2 cans albacore tuna
• 2-4 tbsp mayonnaise to taste
• 1-2 tbsp green peppercorn
• 1-2 tbsp mustard to taste
• 1 stick celery
• 2 tbsp diced italian parsley
• .5 tsp powdered onion
• .5 tsp powdered garlic
• 2 dashes old bay
• 4 slices jalapeno muenster cheese
• 1 avocado
• 1 tbsp butter room temperature
• 8 slices german rye bread

Instructions

1. Mix first 7 ingredients in a small mixing bowl.
2. Heat cast iron skillet over medium-high heat and coat bread slices with butter.
3. Place one slice per sandwich over hot skillet and layer approximately 1/4 c. tuna salad and enough cheese to cover and top with other slice of bread.
4. Cook until golden.
5. Serve with sliced avocado and hot tomato bisque.