Directions

1. Mix the green onion, parsley, celery, mustard, pickles, and mayonnaise in a medium sized bowl. Drain the tuna and add to the mixture, breaking it up with a fork as you mix. Add salt and pepper to taste.

2. Divide the cheese into two equal piles.

3. Butter all slices of bread. Place four slices of bread, butter side down, on a work surface. Add a layer of cheese, alternating Smokey Cheddar and Monterey Jack until you use up half of your cheese. Divide the tuna mixture evenly onto the layer of cheese. Add a second layer of Smokey Cheddar and Monterey Jack onto the tuna. Place the second slice of bread on each sandwich, butter side up.

4. Heat a large pan or griddle on medium heat. Use a spatula to transfer the sandwiches onto the hot pans. Cook for about 3 minutes, or until nicely browned on one side.
5. Use a spatula to carefully turn the sandwiches. Cook until the second side is browned, about three more minutes.
6. Serve immediately!

Open Face Version

1. Toast four slices of bread and place them on a broil-safe baking sheet
2. Evenly divide tuna onto the bread
3. Top with a layer of alternating Smokey Cheddar and Monterey Jack
4. Heat your oven broiler. Place the baking sheet with the sandwiches under the broiler and cook until the cheese is melted and golden. Watch carefully so any bread peeking out doesn’t burn!