1tablespoonlemon juicethe other side of the lemon used above
sea salt and black pepper to taste
4slicesapplewood smoked thick-cut bacon, cooked
2Roma tomatoessliced - or tomato of your choice
Instructions
Tuna Salad
Mix the drained tuna, mayonnaise, mustard, lemon juice, garlic, grated onion, and chopped parsley together in a large bowl until thoroughly combined. Set aside.
Grilled Sourdough
Butter one side of each slice of sourdough bread, then sprinkle with grated parmesan cheese.
Place cheese side down in a large skillet over medium heat. Top one slice of bread with two slices of cheddar cheese, and the other slice of bread with two slices of Monterrey Jack cheese.
Allow to cook undisturbed until the parmesan is golden brown and the cheese slices are melted, about 3 to 4 minutes. Remove from skillet and set aside.
To Assemble
Spread tuna salad mixture over one slice of bread.
Mash the avocado in a small bowl with remaining lemon juice, then spread over the tuna mixture.
Top with two slices of cooked bacon and tomato slices. Place the second slice of grilled sourdough on top and serve with a Caesar Salad, French Fries, or potato chips.
Notes
This sandwich serves 4 people, half a sandwich each, when using large slices of sourdough bread. Adjust as needed if using regular sandwich bread.
Store any leftover sandwich in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or serve cold.