Ingredients
16 oz tuna in water, canned, drained
¼ cup mayonnaise
¼ cup celery, finely chopped
¼ cup red onions, finely chopped
¼ cup carrots, finely chopped
2 tbsp grain mustard, or 1 tbsp Dijon mustard
salt and ground black pepper, to taste
1 baguette, cut into 8 angled slices
14 oz cheddar, (16 slices)
8 oz tomatoes
¾ cup olive oil
cooking spray
1 sprig parsley, per serving
2 cups potato fries, per serving
Preparation
Preheat your oven to 350 degrees F.
Prepare your tuna filling first. Combine all ingredients in a mixing bowl.
Season to taste with salt and pepper. Adjust accordingly. Mix until evenly incorporated and set aside.
Place your baguette slices onto your greased baking sheet and brush these with olive oil on all sides. Transfer to the oven.
Briefly toast the bread until slightly crispy but still soft on certain areas, no more than 5 minutes.
Layer 2 slices of cheese on all baguette slices, then place roughly 3 tablespoons of the tuna filling on 4 of the baguette slices.
Next, place roughly 2 ounces of tomatoes on top of the tuna filling, then cover with another baguette slice. You should have 4 assembled sandwiches in this way.
Top with another baguette then return back to the oven. Bake just until cheese starts melting, no more than 5 minutes.
Serve these alongside potato fries or a side salad of your choice. You may also halve the sandwiches and hold these in place with a decorative skewer.
