Cook: 20 mins
Total: 20 mins
Ingredients
- 2 x 110g tins of tuna, drained
- 1 x 360g jar of Ballymaloe 100 Recipe Sauce
- 8 slices of sourdough bread or good crusty bread
- 150g cheddar cheese, grated
Method
- Prep: Drain the tuna.
- Mix the drained tuna and Ballymaloe 100 Recipe Sauce together in a medium-sized bowl. Season to taste.
- Cook for 3-5 minutes, until the bottom slice of bread is toasted and golden brown. Carefully flip each sandwich over and cook for 3-5 minutes more, until that side is toasted and golden brown too and the cheese has melted.
- Transfer to a chopping board and set aside (or keep warm in a low oven) while you make the remaining two sandwiches with the rest of the ingredients.
Chef's Tips:
Cut each sandwich in half on an angle and serve while still warm. Pair with some lightly dressed green salad.