Prep Tips:

• Choose your avocado based on when you plan to make your tuna melt sandwich. If it won’t be for a few days, pick an avocado that is still fairly firm when you give it a light squeeze. If you will be making it right away, choose an avocado that gives slightly.
• If your avocado is perfectly ripe but you're not ready to use it, store it in the refrigerator to extend its life.
• I recommend that you don't skip toasting the bread—the added crunch makes a big difference in the finished sandwich.
• Drain the tuna well before mixing to keep the tuna salad from becoming watery.
• Keep a close eye on the sandwiches under the broiler since the cheese can go from melted to overbrowned quickly.

Variations:

• Use light mayonnaise if desired.
• Swap the Muenster cheese for provolone, Swiss, cheddar, or Monterey Jack.
• Adding sliced red onion or spinach is a nice touch!
• Use sourdough, rye, or multigrain bread in place of whole grain bread.
• Add a squeeze of lemon juice to the tuna mixture.

Serving Suggestions:

• Serve with fresh fruit, chips, or a simple green salad.
• Pair with a cup of tomato soup for a comforting lunch or light dinner.
• Cut into halves or quarters and serve as an easy party or game-day snack.

Storage:

• Refrigerate leftover tuna salad in an airtight container for up to 3 days.
• Assemble sandwiches just before serving for the best texture.
• Reheat leftover sandwiches in a skillet or toaster oven to help maintain crispness.
• I don't recommend freezing the leftovers.