From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Tuna Sandwich
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Instructions
1
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Preheat the sandwich maker. Slice the mozzarella and tomatoes into thin strips.
2
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Spread whole-wheat toast with pesto. Top half of the bread with spinach, tuna, tomato, mozzarella, and basil. Place the remaining toast on top of the sandwich.
3
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Fry the sandwiches one after the other in the sandwich maker until the sandwiches are nicely crispy and golden brown on the outside. Enjoy the sandwiches immediately or let them cool on an oven rack and then pack them up.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Tuna Draining Pro-Tip 🐟Always thoroughly drain canned tuna and pat dry with paper towels to prevent soggy sandwiches and ensure a perfect crisp texture.
- Mozzarella Melting Magic 🧀For the ultimate melt, slice mozzarella thinly and let it come to room temperature before adding to the sandwich to ensure even, creamy coverage.
- Pesto Precision 🌿Spread red pesto in a thin, even layer to maximize flavor without overwhelming the other ingredients - a little goes a long way.
- Toast Technique 🍞Brush the outside of the bread with a light olive oil before toasting to achieve a golden, extra-crispy exterior that adds incredible texture.
- Fresh Herb Layering 🥬Layer fresh spinach and basil leaves between the tuna and cheese to create a moisture barrier and add a burst of fresh flavor to each bite.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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