Tuna salad, cheddar cheese and sourdough bread come together in a single sandwich. For a more luxurious version, substitute fresh or canned crab meat for the tuna. Serve with potato salad or coleslaw.
1 Can (12 1/4 ounces) water-packed white albacore tuna, drained
1 Celery stalk, finely diced
2 Tablespoons minced fresh parsley
2 Tablespoons sweet green pickle relish
1 Teaspoon fresh lemon juice
1/2 Cup (4 ounces) mayonnaise
4 Thick slices sourdough bread
1 Cup (4 oz.) shredded sharp cheddar cheese
4 Lemon wedges
4 fresh parsley sprigs
Preheat a broiler (griller). In a bowl, combine the tuna, celery, parsley, pickle relish, lemon juice and mayonnaise. Toss with a fork until well mixed.
Place the bread slices on a broiler pan. Divide the tuna mixture evenly among them, mounding it slightly. Sprinkle the cheese evenly over the tuna mixture.
Place under the broiler and broil (grill) until the tops just begin to bubble and are golden, 3 to 4 minutes. Watch carefully or the cheese may brown too much.
Transfer to individual plates and garnish with a lemon wedge and a parsley sprig. Serve immediately.
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