Ingredients
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6 tablespoons mayonnaise
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2 (6 ounce) cans solid white tuna, drained
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1/4 cup celery, finely chopped
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2 scallions, finely chopped
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2 tablespoons fresh parsley, finely chopped
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2 teaspoons apple cider vinegar
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kosher salt
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fresh ground black pepper
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1 tablespoon whole grain mustard
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1 tablespoon prepared horseradish
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4 slices rye bread, large slices, lightly toasted
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8 slices havarti cheese (thin slices)
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2 tomatoes, cut into 8 slices
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dill pickle, for serving
Instructions
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper.
- Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a smal bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
- Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5-7 minutes. Serve with dill pickles.