Sun-Dried Tomato Tuna Melts

• 1 can Tuna, Drained, 6-7 Ounce Can
• 1 Tablespoon Sun-dried Tomato Pesto (in My Recipe Box) Or Minced Oil-packed Sun-dried Tomatoes
• 2 teaspoons Red Wine Vinegar
• 2 teaspoons Extra Virgin Olive Oil
• 1 pinch Salt And Pepper, to taste
• 2 teaspoons Dijon Mustard (or To Taste)
• 13 cups Goat Cheese Crumbles
• 1 ounce, weight Fresh Baby Spinach Leaves (about A Handful)
• 4 slices Sandwich Bread
• 2 Tablespoons Butter

1. Combine the tuna, pesto, vinegar, olive oil, salt & pepper in a small bowl; mix well.
2. Spread a little Dijon mustard (to your liking) on one slice of bread (or both).
3. Top with a few spinach leaves, half of the goat cheese, and half of the tuna mixture.
4. Place another slice of bread on top and repeat with the other sandwich.
5. Melt a tablespoon of butter in a large skillet over medium heat.
6. Once melted, tilt the pan around to spread the butter.
7. Lay sandwiches in the skillet and put a lid on the pan.
8. Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm.
9. Remove sandwiches from the pan, place remaining 1 Tablespoon of butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.
10. Remove from pan, slice in half (like your mom did I always slice it into rectangles because she did), and serve.
11. Makes 2 sandwiches.
12. Notes: 1.
13. If you wanted it more melty, try using a different type of cheese.
14. I bet gouda, gruyere, or Swiss would be good, too.

tomato pesto, red wine vinegar, olive oil, salt, goat cheese crumbles, bread, butter

Taken from tastykitchen.com/recipes/main-courses/sun-dried-tomato-tuna-melts/ (may not work)