Tuna Grilled Cheese

2013 Kids Recipe Challenge winning recipe: 2nd Place!

Brantford’s Clairise loves that this is fun to make and has lots of gooey cheese.

Warm and comforting, grilled cheese sandwiches are always a big hit with everyone in the family. Look for light tuna such as skipjack since it is a great source of protein and usually lower priced than white tuna.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Makes: 2 sandwiches

Tips

This sandwich might be a bit messy to eat, but it’s tasty and colourful with the green baby spinach and bright red tomato.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Celery	2 Tbsp (30 mL), about 1 stalk
Baby spinach	1 cup (250 mL)
Tomato	1 small
Flaked light tuna in water, drained	1 can (170 g)
Light mayonnaise	1 Tbsp (15 mL)
Lemon juice	1/2 tsp (2 mL)
Freshly ground black pepper	A pinch
Multigrain bread	4 slices
Butter or soft nonhydrogenated margarine	2 tsp (10 mL)
Cheddar cheese	2 slices

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse celery, spinach and tomato under cool running water. Finely chop celery and slice tomato; set aside.
In a small bowl, mix together tuna, celery, mayonnaise, lemon juice and pepper.
Spread bread with butter on one side of each slice. Divide tuna mixture between two of the unbuttered sides of the bread. Top tuna with cheese slice and other slice of bread, buttered side up.
Place sandwiches in large nonstick skillet over medium heat and cook for about 2 minutes per side until golden brown.
Remove from skillet and gently lift bread slice and tuck baby spinach and tomato inside the sandwich to serve.