Open-Faced Dill Pickle Tuna Melt

Ingredients (2 servings)

• 1 (5 oz) can tuna, drained
• 2–3 tbsp mayonnaise
• ¼ cup finely chopped celery
• 2 tbsp finely chopped onion
• 1 finely chopped pickle spear
• 1 tbsp Dill Pickle Salt
• 1 tsp stone-ground mustard
• 2 thick slices sourdough, rye, or hearty wheat bread
• 2–4 slices Swiss cheese
• Butter or olive oil for toasting

Instructions

1. Prepare the tuna salad
   • In a bowl, combine the tuna, mayo, celery, onion, pickle, Dill Pickle Salt, and mustard.
   • Mix well and adjust seasoning to taste.
2. Toast the bread
   • Lightly butter or brush the bread with olive oil.
   • Toast under a broiler or in a skillet until lightly golden.
3. Assemble
   • Divide the tuna mixture between the toasted bread slices.
   • Top generously with Swiss cheese.
4. Broil
   • Place under the broiler for 2–4 minutes, until the cheese is melted, bubbly, and lightly browned.
5. Finish
   • Sprinkle with a pinch of Dill Pickle Salt just before serving for extra crunch and flavor.