Packed with flavour and comfort, this tuna melt sandwich takes the humble tuna sanga to the next level. With creamy mayo, zesty Dijon, fresh parsley, and melty cheddar layered between slices of Well and Good Buckwheat & Chia Bread, every bite delivers a satisfying mix of crunch, melt, and savoury goodness. Perfect for a quick lunch that feels like a treat.

Makes: 1 sandwich

Ingredients

• 2 slices Well and Good Buckwheat & Chia Bread
• 1 small tin of tuna in oil, drained
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp red onion, finely chopped
• 1 tbsp continental parsley, finely chopped
• Salt & pepper, to taste
• Butter (for grilling)
• 1 slice cheddar cheese
• 2 tomato slices

Assembly

1. Mix tuna, mayo, mustard, onion, parsley, salt and pepper in a bowl.
2. Lightly butter one side of each bread slice.
3. Place tuna mix on the unbuttered side of one slice.
4. Add tomato, then cheese.
5. Close with second slice, buttered side out.
6. Toast in a pan or sandwich press until golden brown and cheese is melted.
7. Slice and serve.

Quick Tips:

• Drain tuna well – excess oil or liquid can make the sandwich soggy.

• Use room temperature butter so it spreads evenly without tearing the bread.

• Press gently in the pan or sandwich press for even browning without squashing the filling.

• Grate the cheese if you want it to melt faster and more evenly.

• Experiment with add-ins like sliced pickles, baby spinach, or a pinch of chilli flakes for extra kick.

• Cook on medium heat so the bread crisps up while the cheese melts fully without burning.