This isn’t your average tuna melt! This is a spicy, cheesy, crunchy glow-up. We’re talking jalapeño heat, sweet corn vibes, kettle chip crunch, and a melty blanket of Youngsters Jalapeño Gouda all tucked between buttery sourdough. It’s bold. It’s messy (in the best way). And it takes like 10 minutes. Let's get to it!
INGREDIENTS
- 1 5 oz can of tuna
- 2 tbsp chopped pickled jalapeños
- 3 tbsp corn
- 2 tbsp minced red onion
- 3 oz grated Artikaas Youngsters Jalapeño Gouda
- 2 tbsp mayonnaise
- 1 handful of plain kettle cooked chips
- 2 slices of thin-sliced sourdough bread
- salted butter
HOW TO MAKE IT
1. In a bowl, combine the tuna, pickled jalapeños, corn, red onion, half of the Artikaas Youngsters Jalapeño Gouda, mayonnaise, and crushed kettle-cooked chips.
2. Spread a thin layer of butter on the outside of each slice of bread. Add the tuna mixture and top with the remaining grated Gouda.
3. To cook, choose one of the following methods:
o Stovetop: Fry the sandwich in a skillet over low heat for 5-7 minutes per side, or until the bread is golden and the cheese is melted.
o Air fryer: Preheat the air fryer to 390℉. Cook the sandwich for 5 minutes, then flip and cook for another 5 minutes, or until the bread is crispy and the cheese is melted.
