Tuna melt (hot tuna and cheese sandwich)

Step 1/4

• ½ red onion
• ½ undefined
• 7½ g Kapern
• 15 g undefined
• 7½ g dill
• 100 g Emmentaler
• 100 g Comté cheese

Finely dice onion and celery stalk. Roughly chop capers and pickled cucumbers. Slice dill. Roughly grate the cheeses.

Step 2/4

• ½ Dijon-Senf
• salt
• pepper

Drain and add tuna to a bowl. Flake and mash thoroughly using a fork. Add onion, celery, capers and dill and stir through. Mix in dijon mustard and mayonnaise. Season generously with pepper and carefully with salt (capers might add significant saltiness).

Step 3/4

• ¼ smoked paprika powder
• 4 sourdough bread

Mix mayonnaise with smoked paprika. Assemble the sandwiches by layering cheese on 2 bread slices. Spread tuna paste flat and evenly on each slice. Add rest of cheese on top of tuna salad. Cover with remaining 2 slices of bread. Press to firm sandwiches up.

Step 4/4

Heat pan on medium-low heat. Meanwhile, spread smoky mayo on top of bread (outside layer, facing upward). Lay sandwiches mayo-side down into dry pan. Fry sandwiches for approx. 4–5min., until golden brown. Spread smoky mayo on now exposed sides of sandwich, flip, cover with lid and continue to fry for approx. 3–4min., until cheese is melted. Serve alongside pickles and chips, fresh cucumber salad or warm tomato soup.

Enjoy your meal!