Open-Faced Tuna Melt Sandwich

Name: Open-Faced Tuna Melt Sandwich
Total time: 12
Yield: 3
Ingredients: 2 (3 ounce) pouches white albacore tuna, drained; 3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading; 2 teaspoons Dijon mustard; 2 tablespoons finely chopped red onion, or more to taste; 2 teaspoons capers, drained; 2 tablespoons chopped cornichons; 1 tablespoon lemon juice; 0.25 teaspoon fresh or dried thyme leaves; Sea salt and freshly ground black pepper to taste; 3 slices whole wheat or whole grain bread; 6 thin slices tomato; 3 large slices Gruyere, white Cheddar, or provolone cheese

Recipe by Thrive Market from allrecipes.com

Lunch 12 Mins.

Ingredients

3 servings

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2 (3 ounce) pouches white albacore tuna, drained
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3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading
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2 teaspoons Dijon mustard
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2 tablespoons finely chopped red onion, or more to taste
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2 teaspoons capers, drained
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2 tablespoons chopped cornichons

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1 tablespoon lemon juice
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0.25 teaspoon fresh or dried thyme leaves
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Sea salt and freshly ground black pepper to taste
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3 slices whole wheat or whole grain bread
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6 thin slices tomato
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3 large slices Gruyere, white Cheddar, or provolone cheese

Instructions

Set the oven to broil and move the rack to the highest position.
In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.