Tuna Melt Panini

• 120 g drained Canned tuna (4.2 oz drained)
• 8 g Light mayonnaise (½ tbsp)
• 25 g Nonfat Greek yogurt (1¾ tbsp)
• 20 g raw Celery (0.7 oz raw)
• 15 g drained Dill pickles (0.5 oz drained)
• 3 g Dijon mustard (⅔ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 100 g (2 thick slices) Whole-wheat bread
• 30 g Reduced-fat cheddar, sliced (1.1 oz)
• 60 g raw Tomato (2.1 oz raw)
• 5 g Butter (1 tsp)

You'll need: Frying pan or panini press, Heavy pan for pressing, Bowl and fork, Spatula.

Method

1. Mix the tuna

   Flake the drained tuna into the bowl. Finely dice the celery and pickles and stir them in with the mayonnaise, yogurt, mustard and pepper.

   Dry tuna makes a melt that holds together. Press it in a sieve before mixing.

2. Stack the sandwich

   Lay half the cheddar on one slice, pile on the tuna salad and tomato, and finish with the rest of the cheddar and the other slice. Spread the butter thinly on the outside of both slices.

   Cheese on both sides glues the sandwich together as it melts.

3. Press until melted

   Cook the sandwich in the pan over medium heat with a heavy pan pressing down for about 3 minutes per side, until the bread is golden and the cheddar has melted. Cut in half.

   If the bread browns before the cheese melts, drop the heat and cover for 1 minute.

Swaps

• Reduced-fat cheddar → Swiss cheeseNuttier and melts just as well.
• Whole-wheat bread → SourdoughChewier crust and a tangier bite.