Bacon Tuna Melts

Directions

1. Finely dice the carrots, pickles, and onions. Set aside.
2. Drain the tuna and place it in a mixing bowl. Flake with a fork.

3. Add two large spoonfuls of Duke’s mayonnaise and two small spoonfuls of spicy red relish.

4. Mix in the diced carrots and pickles. Squeeze in fresh lemon juice to taste and season with cracked black pepper. Stir until well combined.

5. Preheat the griddle to 325°F.

6. Once hot, add the bacon to the griddle (two slices per sandwich). At the same time, add the diced onions and cook until softened and lightly browned. Remove both from the griddle when done.
7. Stir the griddled onions into the tuna mixture.

8. Assemble the sandwiches: spread mayonnaise on the outside of each slice of bread. On the inside, layer provolone and sharp cheddar, allowing the cheese to slightly overhang the edges for a crispy cheese skirt.

9. Spoon the tuna mixture onto the cheese, then top with the cooked bacon. Close the sandwich.

10. Place the assembled sandwiches on the griddle and cook for about 5 minutes per side, or until the bread is golden brown and the cheese is fully melted.

11. Remove from the griddle, slice if desired, and serve hot.