Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe Summary

cook:
4 mins
total:
24 mins
prep:
20 mins
Servings:
2
Yield:
2 tuna melts
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.

  • 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.

  • 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

1042 calories; protein 43.5g; carbohydrates 46.5g; fat 76.6g; cholesterol 107mg; sodium 1806.5mg. Full Nutrition
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