TARRAGON TUNA MELTS

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

• ⅓ cup mayonnaise
• 3 Tbsp. snipped fresh Italian parsley
• 2 Tbsp. snipped fresh chives
• 1 to 2 Tbsp. snipped fresh tarragon or 2 tsp. dried tarragon, crushed
• 1 tsp. finely shredded lemon peel
• 2 tsp. lemon juice
• 1 tsp. Dijon-style mustard
• ⅛ tsp. black pepper
• 1 12-oz. can solid white tuna (water pack), drained and flaked
• 8 ½-inch slices sourdough bread
• 8 to 12 thin tomato slices (optional)
• 1 cup shredded sharp white cheddar cheese (4 oz.)
• 2 Tbsp. butter, softened

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.