Ingredients
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1 5-ounce can no-salt-added water-packed tuna, drained
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1 small celery stalk, chopped
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2 tablespoons chopped jarred roasted red pepper
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1 scallion, minced
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3 tablespoons low-fat plain Greek yogurt
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1 teaspoon Dijon mustard
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¼ teaspoon ground pepper
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4 teaspoons mayonnaise or softened butter
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4 slices whole-grain bread
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2 slices sharp Cheddar cheese
Directions
- Stir tuna, celery, roasted red pepper, scallion, yogurt, mustard and pepper together in a medium bowl until well blended.
- Spread 1 teaspoon mayonnaise (or butter) on one side of each slice of bread. Flip 2 of the slices and top each with half of the tuna mixture, 1 slice cheese and another slice of bread, mayonnaise-side up.
- Heat a large skillet over medium heat. Place the sandwiches in the pan and cook, turning once, until the cheese is melted and the bread is golden, 3 to 5 minutes per side. Serve immediately.
