Tuna Artichoke Melt

We turn tuna salad into a Mediterranean treat by adding artichokes and kalamata olives, then pressing it between slices of hearty 100% Whole Wheat Bread.


  • 8 slices Nature's Own 100% Whole Wheat Bread
  • 2 cans (6 ounces each) tuna, drained
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup sliced Kalamata olives
  • 1 jar (12 ounces) quartered marinated artichoke hearts
  • 8 ounces Manchego cheese, shredded
  • 3 plum tomatoes, sliced
  • Olive oil


Set the EGG for direct cooking at 400ºF/204ºC and add the Half Moon Cast Iron Griddle – with the ridged side up – to preheat.

Strain artichokes, reserving 1 tablespoon marinade. Cut each artichoke quarter crosswise in half. Combine artichokes, tuna, mayonnaise, olives and reserved marinade in medium bowl.

Top each of 4 bread slices with 1/4 cup cheese. Spread 1/4 of tuna mixture evenly over cheese.
Top with tomato slices, another 1/4 cup cheese and bread slice; press sandwich together slightly. Brush outside of sandwiches lightly with oil.

Cook sandwiches on the griddle 3 to 4 minutes or until browned and cheese melts.

Serves 4

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