Receita fácil de sanduíche quente de atum

Ingredientes

• 2 5 ounce cans yellowfin tuna, (oil packed)
• 6 tablespoons quality mayo, I use Duke's, (plus more for bread)
• 3 tablespoons shallot, (finely chopped)
• 2 1/2 tablespoons peperoncini, (finely chopped)
• 2 tablespoons celery, (finely chopped)
• 3 1/2 teaspoons fresh dill, (finely chopped)
• 2 teaspoons peperoncini brine
• 2 teaspoons dijon mustard
• 1/2 teaspoon lemon zest
• kosher salt and black pepper, (to toaste)
• 6 slices American cheese
• 6 slices sourdough boule
• quality mayo,
• butter, (for bread)

Modo de preparo

1. 1

   Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, peperoncini plus brine, dill, dijon, lemon zest, and season to taste with salt and black pepper. Mix until thoroughly combined.

2. 2

   Heat a cast iron skillet over medium heat. Butter the outside of each slice of bread and transfer (unbuttered side down) to the hot skillet. Once lightly toasted, flip, then top one side with two slices of american cheese. On the other side, carefully spread with mayo and top with carefully spread with desired amount of tuna. Place the side with cheese on top and press to flatten with a spatula. Cook until golden on both sides.

3. 3

   Slice in half and enjoy with more peperoncinis, chips, and/or salad.