I made these tuna artichoke melts for lunch yesterday. They sort of just came together with ingredients that were already in my pantry. You can swap whatever bread and cheese you have on hand.
- 12 ounces (2 – 6 ounce cans) of white tuna in water
- 14 ounce can artichoke hearts, drained and chopped
- 2 ribs celery, chopped
- 1/2 cup light mayonnaise
- 4 slices colby jack cheese
- 8 slices whole wheat bread
Preheat a grill pan or a skillet over medium heat. Brush with canola oil.
Combine the tuna, artichokes, celery, and mayonnaise in a mixing bowl.
Spread the tuna artichoke mixture on four slices of bread. Top each of the remaining four slices of bread with a slice of cheese. Grill for 2-3 minutes on each side.