Sargento's Mexicali Tuna Melts

Total Time: 11 mins Preparation Time: 6 mins Cook Time: 5 mins

Ingredients

• 1 (4 ounce) can whole green chilies, drained
• 1 (12 ounce) can solid tuna packed in water, drained, flaked
• 1/4 cup mayonnaise or 1/4 cup light mayonnaise
• 1 tablespoon pickle relish
• 3 tablespoons butter, softened
• 8 slices sourdough bread or 8 slices multi-grain bread
• 8 slices sargento deli style sliced monterey jack pepper cheese, jalapeno and habanero peppers or 8 slices sargento deli style sliced colby-monterey jack cheese

Recipe

• 1 cut green chilies open and remove seeds. cut lengthwise into halves; set aside. combine tuna, mayonnaise and pickle relish in medium bowl.
• 2 spread butter on one side of each bread slice; arrange butter-side down on large plate. place cheese slices on bread. top four bread slices with chilies and tuna mixture; close sandwiches with remaining bread slices butter-side up.
• 3 cook sandwiches on a hot griddle or in batches in a nonstick skillet over medium heat until golden brown and cheese has melted, 3 to 4 minutes per side.