10 Minute Tuna Melt
This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo's place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.
Ingredients
- 1 5-ounce can no-salt-added water-packed tuna, drained
- 1 small celery stalk, chopped
- 2 tablespoons chopped jarred roasted red pepper
- 1 scallion, minced
- 3 tablespoons low-fat plain greek yogurt
- 1 teaspoon dijon mustard
- ¼ teaspoon ground pepper
- 4 teaspoons mayonnaise or softened butter
- 4 slices whole-grain bread
- 2 slices sharp cheddar cheese