Recipe courtesy of Andrea / @hold_the_olives
- Cook your favorite macaroni and cheese, and set aside to cool.
- If using peas, steam for 3 minutes and set aside to cool.
- Add plant-based tuna, lemon juice, red onion, malt vinegar, dill and dry seasonings to taste to a small food processor. Pulse lightly to mix evenly, being sure not to pulverize.
- Combine mayonnaise, mustard and green onion in a large mixing bowl.
- Carefully fold in plant-based tuna mixture, 1 cup prepared macaroni and cheese, peas, and a sprinkle of nutritional yeast. Texture should be thick. (It will thin out when heated and grilled).
- To make the melt, spread butter on two slices of sourdough and place butter-side down on a warmed oven-safe skillet, such as cast iron.
- Place a slice of cheese on each bread.
- Cook on low, slowly melting the cheese without burning bread.
- Using a large serving spoon, pile plant-based tuna mixture on one slice of bread, and place entire skillet under a broiler. Broil for 3-4 minutes, until cheese is bubbly and plant-based tuna mixture is warmed through.
- Remove skillet from oven and set over high heat. Place the bread slice with the cheese only on top to create a sandwich. Press sandwich down firmly, folding anything that squished out of sides back into the sandwich with a spatula.
- Plate and let cool 1-2 minutes before slicing.