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Herby Tuna and Spinach Melt
Herby, creamy tuna mixed with crispy vegetables, spinach, crispy sprouts, and melty cheese all sandwiched between two toasted slices of sourdough bread.
5
from
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course
Dinner, Lunch
Cuisine
American
Servings
2
servings
Calories
639
kcal
Equipment
Cast Iron Skillet
Ingredients
1x
2x
3x
4
slices
sourdough bread
1
stick
celery
diced
½
yellow or white onion
diced
2
2.6 ounce packets
tuna
or one can
½
cup
mayonnaise
2
tablespoon
dill
chopped
1
cup
spinach
½
cup
alfalfa sprouts
6
slices
provolone cheese
Instructions
Dice up the celery and onion and chop the dill.
In a bowl, mix tuna, celery, onion, dill and mayonnaise.
Spread a thin layer of mayonnaise on one side of each slice of sourdough bread.
Heat up the cast iron skillet. Place two slices of sourdough mayonnaise side down on the cast iron. The mayonnaise will help evenly toast the bread.
Place spinach on both halves of sourdough completely covering the bread.
Spread the alfalfa sprouts over the spinach.
Spoon the tuna mixture evenly on top of the sprouts.
Place the cheese on top of the tuna mixture. Top the cheese with the other half of sourdough.
Cook for about 3-5 minutes and then flip both sandwiches. Cook another 3-5 minutes.
Cut the sandwiches in half and serve immediately.
Notes
Save extra tuna covered in a bowl for up to 3 days.
Nutrition
Serving:
1
sandwich
Calories:
639
kcal
Carbohydrates:
86
g
Protein:
31
g
Fat:
19
g
Saturated Fat:
11
g
Cholesterol:
45
mg
Sodium:
1643
mg
Potassium:
458
mg
Fiber:
5
g
Sugar:
11
g
Vitamin A:
2043
IU
Vitamin C:
8
mg
Calcium:
524
mg
Iron:
6
mg
Keyword
cheese, dinner, grilled cheese, lunch, melt, seafood, sourdough, tuna, tuna salad
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