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INGREDIENTS
- 160 g canned tuna in its own juice
- 100 g cream cheese
- 2 teaspoons Dijon mustard
- 70 g grated Edam cheese
- 50 g thawed spinach leaves
- 40 g frozen corn
- 1 small tomato (approx. 70 g)
- 8 slices of whole grain toast bread (8× 25 g)
- Salt
- Pepper
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INSTRUCTIONS
- 1First, start preheating the contact grill to medium-high temperature.
- 2Drain the tuna and place it in a medium-sized bowl, where you mix it with cream cheese, Dijon mustard, Edam cheese, thawed spinach, and corn. Season the resulting mixture with salt and pepper and mix. Then wash the tomato and cut it into thin slices.
- 3Divide the prepared tuna mixture onto 4 slices of bread, place 1–2 slices of tomato on top of each slice, and cover them with another slice of bread.
- 4Toast the sandwiches in the contact grill for 2–3 minutes. Then serve immediately.
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The author of the photograph is Marie Bartošová