Ingredients
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- juice of half a large lemon (about 1½ tablespoons)
- kosher salt
- freshly ground black pepper
- 1 6-ounce can American Tuna
- ¼ cup finely diced red onion
- ¼ cup chopped tarragon
- 1 loaf of bread, bakery-style French or Italian
- softened butter
- 1 tomato, thinly sliced
- 1 small bunch arugula
- grated cheddar cheese
Instructions
- Make the dressing: Whisk the mayonnaise with the mustard and lemon juice. Season with a pinch of salt and pepper to taste. Dressing will be thin. Taste, adjusting seasoning as necessary.
- Place tuna in a large mixing bowl. Add the onion and tarragon. Pour dressing over top and combine mixture gently with a fork. Set aside.
- Slice bread into eight rounds. Spread one side of each with the softened butter. Turn bread butter-side down. Begin assembling sandwiches: Place a small handful of arugula on four of the rounds. Top each with a mound of the tuna salad. Top tuna with tomato slices. Top tomato with cheese. Cover with bread.
- Heat a large nonstick skillet or griddle over medium heat. When hot, add a small dab of butter, then place sandwiches on the cooking surface. Cook until golden brown. Carefully flip each one, and cook on other side until golden brown.
- Remove from heat, cut in half, and serve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes