Open-faced Tuna Melt on Rye

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This open-faced tuna melt on rye is a classic that combines savory tuna with tangy mayonnaise, creamy cottage cheese, and zesty lemon. Topped with melted cheese, this sandwich on rye offers a blend of textures and flavors. It's easy to make and packed with protein.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Servings: people

Equipment

1 Traeger Flatrock or Blackstone
1 Medium Mixing Bowl
1 Griddle Hood

Ingredients

2 cans Tuna 12 oz
1 stalk celery diced
2 spears Sweet Gherkins Pickles diced
2 tbsp Cottage Cheese
3 tbsp Mayonnaise
1/4 whole Fresh Lemon
1 tbsp Smoked Q Rock's Anytime Seasoning
4 slices Rye Bread
1/2 cup Mozzarella Cheese shredded

Instructions

To get started, I grabbed a medium bowl and started by combining the drained canned tuna, diced celery, diced sweet pickles, cottage cheese, mayonnaise, and freshly squeezed lemon juice. Then using a fork I stirred everything together until it was evenly mixed. Last but not least I sprinkled in some of my Smoked Q Rock’s Anytime Seasoning to add just a little extra flavor.
Here I set the Flatrock to medium-high heat, allowing it to preheat for about 5 minutes until it reaches temperature.
With the griddle hot, I melted a little butter before placing the rye bread slices on the Flatrock and allow them to crisp up. After developing a crisp layer, I flipped the rye bread over to build the open-faced sandwich.
Now I’m ready to pile on the tuna mixture before evening it out over the part toasted rye slices. Then I add some shredded mozzarella to the top side to tie everything together.
Lastly I use a hood to cover the sandwiches with a lid to trap heat and allow the cheese to melt. This only takes about 2-3 minutes.
And that is it, once the cheese is fully melted, I remove them from the heat and serve immediately.

Nutrition