OPEN-FACED TUNA MELT SANDWICHES

I remember long ago having an open-faced tuna melt sandwich at Woodward & Lothrop Tea Room with my mom. This is one of my husband's favorite sandwiches.

1 (5-oz) can of your favorite tuna in water or oil

2 T minced red onion

1 celery stalk, minced

½ cup mayonnaise

1 T lemon juice

½ t seasoned salt

½ t lemon pepper

¼ t celery seeds

2 slices sourdough or whole-grain bread, toasted

Butter, to spread on toast

4 slices Swiss cheese

2 large tomato slices

Drain water from can of tuna and spoon tuna into a medium-size bowl.

Break up the tuna with a fork and add the red onion, celery, mayonnaise, lemon juice, seasoned salt, lemon pepper, and celery seeds.

Mix until well combined.

Spread a little butter on each slice of toasted bread.

Spoon on some tuna, top with a slice of cheese.

Add a slice of tomato and another slice of cheese.

Place under the broiler for about 3 minutes, or until cheese is nicely melted.

Cut each in half and serve with some potato chips and a pickle slice.

Serves 2