Cilantro Tuna Melts

(3)
  3 reviews
  • 30|min prep time
  • 30|min total time
  • 7 ingredients
  • 4 servings

1
can Pillsbury™ refrigerated crusty French loaf
2
cans (5 oz each) solid white tuna in water, drained, flaked
1/3
cup mayonnaise
1/3
cup seeded, finely chopped jalapeño chiles (about 2 chiles)
1
cup fresh cilantro, chopped
4
oz sliced Cheddar cheese
1
to 2 tablespoons Crisco® Pure Olive Oil

Directions

  1. 1 Heat oven to 350°F. Place oven rack in upper third of oven. Carefully unroll loaf of dough on ungreased large cookie sheet. Press dough into 13x10-inch rectangle. Bake 10 minutes.
  2. 2 Meanwhile, in medium bowl, mix tuna, mayonnaise, chiles and cilantro.
  3. 3 Remove bread from oven. Place cheese slices on one half of the bread; bake 2 minutes longer or until cheese starts to melt. Remove from oven. Cut into 8 pieces, 4 with cheese and 4 plain. Spread tuna mixture on 4 plain pieces of bread. Top with remaining pieces, cheese side down.
  4. 4 Heat 12-inch nonstick skillet over medium heat. Brush one side of each sandwich with oil. Place 2 sandwiches in skillet, oil side down; cook 1 to 2 minutes. Brush tops of sandwiches with oil; turn. Cook 1 to 2 minutes or until golden brown. Repeat with remaining two sandwiches and oil. Cut sandwiches diagonally. Garnish with additional cilantro, if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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