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Ingredients
75g Essential Mature British Cheddar, grated
8 slices bread (I use Jason’s White Sourdough)
50g Essential Mayonnaise
For the filling
160g can Essential Tuna Chunks In Spring Water, drained well
¼ Essential Onion, finely chopped
½ stick celery, finely chopped, any leaves roughly chopped
3 tbsp Essential Mayonnaise
½ unwaxed lemon, zest
1 spear Mrs Elswood Cucumber Spears With Dill, finely chopped, plus extra whole spears to serve
50g Essential Mature British Cheddar, grated
Method
To make the filling, put all of the ingredients
into a medium bowl. Season well and mix
everything together thoroughly.
To make each sandwich, heat a large nonstick
frying pan over a medium heat. Place ¼ of the
cheese in the centre of the dry, hot pan, in a
pile slightly larger than the shape of your piece
of bread. Leave to melt. Meanwhile, spread
2 slices of bread with 1 tsp mayo on each. Turn
1 slice over and cover the dry side with ¼ of
the tuna filling. Top with the other slice of
bread, mayo-side up.
Place the sandwich into the puddle of melted
cheese. Use a pan lid smaller than the frying
pan to press down firmly on the sandwich,
then cook over a medium heat – still pressing
down with the lid – for 1-2 minutes, until the
base is golden. Carefully flip and cook on
the other side for 1-2 minutes, until golden.
Slide onto a chopping board. Leave for
30 seconds for the cheese ‘skirt’ to crisp up,
then cut the sandwich in
½ and serve with
extra cucumber spears on the side. Repeat
with the remaining bread and filling
Cook’s tip
If you only want to make 1 or 2 sandwiches at a time, the filling will keep in a sealed container in the fridge for up to 3 days. Make it in advance for quick and easy lunches or dinners throughout the week
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,342kJ/ 561kcals
Fat
34g
Saturated Fat
8.6g
Carbohydrates
40g
Sugars
3.8g
Fibre
2g
Protein
23g
Salt
1.5g
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