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 2 votes

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Course: Dinner, Lunch

Cuisine: American

Keyword: cheese, dinner, grilled cheese, lunch, melt, seafood, sourdough, tuna, tuna salad

Prep Time: 5

Cook Time: 10

Servings: servings

Calories: 639kcal

Equipment

Cast Iron Skillet

Ingredients

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