Sun-Dried Tomato Tuna Melts

Combine the tuna, pesto, vinegar, olive oil, salt & pepper in a small bowl; mix well.

Spread a little Dijon mustard (to your liking) on one slice of bread (or both). Top with a few spinach leaves, half of the goat cheese, and half of the tuna mixture. Place another slice of bread on top and repeat with the other sandwich.

Melt a tablespoon of butter in a large skillet over medium heat. Once melted, tilt the pan around to spread the butter. Lay sandwiches in the skillet and put a lid on the pan. Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm. Remove sandwiches from the pan, place remaining 1 Tablespoon of butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.

Remove from pan, slice in half (like your mom did – I always slice it into rectangles because she did), and serve.

Makes 2 sandwiches.

Notes:
1. If you wanted it more “melty”, try using a different type of cheese. I bet gouda, gruyere, or Swiss would be good, too.