Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 1 sandwich)

Serve these hearty sandwiches with fresh apple slices or a tossed green salad.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.

Step 2

Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).

Ratings & Reviews

seaside725's Review

Saecca
February 04, 2015
I wasn't crazy about the fennel in the tuna, but other than that I thought it was a good sandwich.

detailaddict's Review

CathyAdele
March 08, 2012
This would be good for dinner in a pinch, but not good enough to have on a regular basis. Canned tuna is very dry and bland to me, so dressing it up sufficiently is a challenge. I did have to sub 2% Greek yogurt for some of the mayo as I didn't have enough, but I added some olive oil to compensate. And maybe the onion would have made a difference (my husband doesn't like it) as well, but I did add some onion powder. I would LIKE to like this, however; and if I had occasion to make this again I might try it with the onion and mayo and bump up the lemon zest and spices.

JimMarltonNJ's Review

allrosie
December 18, 2011
My wife enjoyed this more than I. We both agreed that it is better without the lemon rind. I think for me, it was thae tune being heated.

caromacon's Review

crusnock
July 30, 2010
I wasn't altogether crazy about this sandwich. I really liked the fennel in it, but I agree with the person who said the bacon was unnecessary (and I am the biggest bacon lover!). Definitely goes in the category of good, solid recipes.

lizardstew's Review

caromacon
April 11, 2010
This is THE BEST tuna sandwich I have ever had. I made it first when Hubby was out of town because it looked easy to make for one. I loved it so much I made it again a couple of weeks later to share with Hubby. YUMMMY!

Saecca's Review

detailaddict
March 18, 2010
I thought this was better the next day. I did sub the bacon for turkey bacon, but that wasn't the flavor I thought it was missing. Maybe adding lemon juice as well as the rind would give it more zing. Or maybe some capers? I just thought it wasn't spectacular. I served it with a spinach and Braeburn apple salad with a honey dijon vinaigrette. It was a nice compliment to the meal.

CathyAdele's Review

missyf
March 10, 2010
We LOVE this recipe!!! However - I use chicken instead of tuna. Specifically I use Perdue Short Cuts Chicken Breast. If I use the Southwestern Style I omit the spices in this recipe. If I use the Grilled Style I use all the spices. If I use the onion, I saute it in the leftover bacon grease. We don't like raw onions. Yum yum!!!

crusnock's Review

JimMarltonNJ
February 20, 2010
These were surprisingly tasty! We omitted the fennel and lemon rind (personal preference) and they still turned out great!

missyf's Review

Laurie18
January 23, 2010
My husband made this for lunch today...it was very good although be sure to finely dice the onions. He did not chop them enough and it was overpowering. Also, we thought it should have a bit more bacon. It was a lot of effort for a tuna sandwich.

Laurie18's Review

seaside725
January 09, 2010
This was a big hit which is saying alot in my family. My son wanted seconds which is rare for anything he thinks is healthy.