SERVES:
makes approx. 3 cups tuna salad
INGREDIENTS:
three 6-ounce cans tuna, well drained
1/3 cup finely diced fresh fennel
1 - 2 Tbs well drained capers
approx. 1/2 tsp dried dill (or more to taste)
black pepper to taste
mayonnaise as needed (approx. 1/3 - 1/2 cup)
sliced Muenster cheese as needed
julienne well drained jarred roasted red peppers as needed
sliced country bread as needed
room temperature butter as needed
PROCEDURE:
Add the three well drained cans of tuna to a mixing bowl and add the fennel, add a generous Tbs of well drained capers, add a good sprinkling of dried dill, a crack of black pepper and then add a dollop of mayonnaise and mix that to combine, adding more mayonnaise as you need to, until you're happy with the consistency.
At that point, slice the country bread and top half of the slices with some sliced Muenster cheese, top that with some tuna, top that with some julienne roasted red pepper, top that with more sliced cheese, add the other slices of bread to that and press those down.
Spread some room temperature butter over the top and carefully add the sandwiches, butter side down, to a medium hot skillet or heavy bottomed pan.
Spread a little more butter over the tops of that and cook them along just like you would any other grilled cheese sandwich until they're browned on both sides and hot all the way through.
HINTS:
Use sliced provolone instead to stay closer to the Mediterranean theme.
Use canned salmon instead.
Substitute celery if you don't have fresh fennel.