Grilled Egg & Tuna Melt Sandwich

Grilled sandwiches, with melted gooey cheese, are definite on the top of my comfort food list, but I’ve never tried making grilled sandwiches from home. This is partly due to the fact that I thought I needed a panini press or an electric grill to do the job. After some research, I decided to try making it on the stove top with a stainless steel frying pan. The results were much like the grilled sandwiches you can get at cafes, minus the nice looking grilled marks. I can live without the grilled marks as our apartment kitchen is running out of room to store any new appliances!

Ingredients (serves 2):
  • 1 can of tuna pack in water, drained
  • 2 eggs – boiled and chopped
  • 1/2 sweet pepper, diced
  • 3-4 tbsp of mayo
  • salt & pepper
  • 2 slices of cheese (I used monterey jack cheddar in the photo)
  • 4 slices of bread – 2 tbsp of butter
Instructions:Grilled Egg and Tuna Melt Sandwich Recipe
  1. Place tuna in a large bowl and flake it up with a fork.
  2. Add in chopped eggs and diced sweet peppers.
  3. Use the mayo to bind all the ingredients. Season with salt and pepper to taste.
  4. Spread enough of the egg and tuna filling on one slice of bread, add a slice of cheese and top it off with another slice of bread. Repeat to make another sandwich.
  5. Melt 1 tbsp of butter in frying pan over medium-high heat. Add the sandwiches, cheese side down. Press the sandwiches down with your hand or a flat spatula to help melt the cheese. Flip the sandwiches over after 2-3 minutes (depending on how hot your pan is) or when the sandwiches are starting to brown.
  6. Add the last tbsp of butter to the pan. Swirl to coat and allow it to run underneath the sandwich. Press the sandwiches down gently if you can without breaking up the crispy bread. Cook for another minute or when the bread is browned.
  • The 2 tbsp of butter is for making both sandwiches since I was able to fit both my sandwiches in the pan at the same time. If you are unable to, then you’d likely use a 1/4 of the amount of butter for each side of the sandwiches. I don’t like my sandwich super greasy but if you don’t mind, feel free to use 2 tbsp of butter per sandwich.
  • You can add more or less mayo depending on the consistency you want for the egg and tuna mixture. I don’t like having too much mayo in my filling so I usually add just enough to bind the ingredients together.
  • Instead of melting the butter in the pan, you can also spread butter on the bread. The less messy method would be to assemble your sandwich, and just when you are able to put the sandwich to the pan, butter the top of the sandwich bread with butter. Then place the butter side down on the preheated pan. As the sandwich is cooking, spread butter on the top piece of bread so when you flip it, it will be buttered side down again. I don’t have spreadable butter at home so I used the above method.

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