Sanduíche quente de atum com queijo

Ingredientes

• 2 (5-ounce) cans tuna, drained well
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle relish
• 1 1/2 teaspoons garlic salt
• Pepper, to taste
• 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
• 8 slices sourdough bread
• 1 (8-ounce) package (2 cups) Land O Lakes® Sharp Yellow Cheddar Cheese Chunk shredded

Modo de preparo

1. 1

   Combine fully drained tuna, celery, red onion, mayonnaise, Dijon mustard, relish, garlic salt and pepper in medium bowl. Mix until combined.

2. 2

   Spread 1 1/2 teaspoons Butter with Olive Oil & Sea Salt on one side of each of 8 slices bread. Heat large skillet over medium-low heat. Add 4 slices bread, buttered-side down, working in batches if necessary. Top each with 1/4 cup shredded cheese. Cook, covering with lid if needed, 3 minutes or until bread is golden brown and cheese is melted. Remove; set aside.

3. 3

   Repeat with remaining bread and cheese. While second set of bread is cooking, divide tuna mixture equally (about 1/3 cup each) among 4 grilled bread slices. Top with remaining grilled bread to make sandwiches.