What happens when you try to use whatever you have in your pantry...
- 4 slices of bread
- 4 slices of cheese (we had cheddar)
- 2 cans of tuna
- Mayonnaise and mustard to taste
- 1 stock of celery, finely chopped
- 1 tablespoon olive oil
- 1/4 of a white onion, sliced into long strips
- 1/2 red bell pepper, thinly sliced
- Balsamic vinegar (optional)
- 1 avocado, in thin slices
- Salt and pepper to taste
- Heat olive oil in a small saute pan to medium-low (around 4), add sliced onion and bell pepper. Sprinkle with salt and freshly ground pepper. Stir every once in awhile to make sure the mixture is cooking evenly. I added a splash of balsamic vinegar near the end. It's done when everything is soft and the onions turn a caramel color.
- Prepare tuna salad to your preference. We used a little mayo, some Sierra Nevada Porter mustard, salt, pepper and chopped celery.
- Heat a griddle (on about 3) and start toasting all four slices of bread. Flip the bread to toast other side and immediately add two cheese slices to two slices of the bread. Spread the tuna mixture over the other two slices. When the cheese has melted, remove both sides from the griddle.
- Spread the onion and bell pepper mixture over the tuna. Top with sliced avocado. Add a little more mustard to the cheese side and place on top.
* These are big sandwiches! We only had regular small bread and wished we had something a little bigger to hold all of the ingredients.
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