THE DISTINCTIVE LICORICE-LIKE FLAVOR OF TARRAGON, PLUS OTHER HERBS, GIVES THE TUNA SALAD IN THESE MELTS A FRESH KICK. SOURDOUGH BREAD ADDS A HINT OF TANGINESS. IF YOU PREFER, YOU CAN USE ITALIAN OR FRENCH BREAD INSTEAD.
START TO FINISH 30 minutes
1. In a bowl combine the first eight ingredients (through pepper). Stir in tuna, breaking up any large pieces with a fork.
2. Spread four of the bread slices with tuna mixture; top with tomato slices, if desired, and cheese. Place the remaining four bread slices on top of cheese. Spread the outside of sandwiches with butter.
3. Place sandwiches on a large nonstick griddle over medium heat. (Or cook sandwiches, half at a time, in a large nonstick skillet.) Cook 6 to 8 minutes or until cheese is melted and bread is golden, turning once. MAKES 4 SANDWICHES.
PER SANDWICH 550 cal., 34 g fat (12 g sat. fat), 95 mg chol., 988 mg sodium, 27 g carb., 2 g fiber, 32 g pro.