Ingredients

Start to finish 20 minutes

5 thick slices rustic bread
Two 6-ounce cans tuna
1 small red onion, diced
1/3 cup diced roasted red pepper
1 celery rib, finely chopped
1/3 cup bread and butter pickles, diced
1 cup loosely packed baby spinach leaves, roughly chopped
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
5 slices Cheddar cheese

Directions

Preheat oven to 450 F.

Arrange the bread on a rimmed baking sheet and toast in the oven until just barely browned, about 5 minutes. Set aside. Reduce oven to 400 F.

Meanwhile, in a medium bowl combine the tuna, onion, roasted red pepper, celery, pickles and spinach. Mix well. In a small bowl, whisk together the mustard and mayonnaise, then mix it into the tuna.

Spread the tuna salad over each slice of bread, then top with a slice of cheese. Bake 10 minutes, or until the cheese is melted.

Makes 5 servings.