This sandwich is so old-school—and I love it. Using water-packed tuna and a reasonable amount of low-fat mayonnaise takes this diner-food classic off the “Do Not Eat” list.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat 2 large nonstick sauté pans over medium-low heat.
Step 2
Meanwhile, in a medium bowl, mix together the tuna, celery, and mayonnaise. Season the mixture with salt and pepper to taste.
Step 3
Lay 4 slices of bread on a work surface. Divide the sliced cheese among the bread slices, and then divide the tuna salad among the bread slices. Top each sandwich with another piece of bread.
Step 4
When the pans are hot, spray them well with cooking spray. Add 2 sandwiches to each pan, and spray the top slices of bread lightly with the cooking spray. Weight the sandwiches down with plates that are slightly smaller than the circumference of the pans. Cook the sandwiches until the bread is golden brown and crispy and the cheese has melted, about 4 minutes per side. (Alternatively, you can use a panini press to cook the sandwiches.) Cut the sandwiches in half, and serve.
nutrition information
Step 5
Fat: 92g (before), 7.1g (after)
Step 6
Calories: 1,230 (before), 343 (after)
Step 7
Protein: 36g
Step 8
Carbohydrates: 33g
Step 9
Cholesterol: 48mg
Step 10
Fiber: 6g
Step 11
Sodium: 909mg
