Tarragon Tuna Melt

Ingredients

• 1 thinly sliced green onion, including the greens
• 3 Tbsp chopped fresh flat-leaf parsley
• 2 Tbsp chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled
• Zest of one lemon
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup mayonnaise
• 2 6-ounce cans of solid white tuna, well drained and flaked
• 8 1/2-inch slices French or Italian loaf bread
• 1 thinly sliced tomato
• 4 ounces grated sharp white cheddar cheese
• 2 Tbsp softened butter

Directions

1. Start with a medium sized bowl and stir together the green onion with parsley, tarragon, lemon juice, zest, Dijon mustard, black pepper, and mayonnaise. Fold in the drained tuna, using a fork to loosen the flakes as you go.
2. Arrange 4 bread slices in front of you. Portion the tuna mixture evenly across them, then add the tomato slices and grated cheese. Butter 1 side of each of the remaining 4 bread slices. Set those pieces over the cheese with the butter facing up.
3. Set a large griddle over medium heat, or warm a couple cast iron skillets instead. Move the sandwiches onto the hot surface, buttered side down. With a light hand, spread butter over the top slices of bread. Cook until the bottom is nicely browned, about 3 minutes.
4. Slide a metal spatula underneath, lift each sandwich, and turn it carefully. Give the other side another 3 minutes or so, until it has browned too.
5. Serve right away.