1 teaspoon Dijon mustard
2 tablespoons fresh thyme , chopped fine
3 tablespoons fresh chives , chopped fine
3 tablespoons fresh parsley , chopped fine
zest and juice of 1 small lemon
pinch of freshly ground pepper
12 ounces white albacore tuna ,drained
8 slices good rustic bread (such as Ciabatta or Pugliese) ,1/2-inch thick
2 tablespoons unsalted butter ,divided
1 1/2 cups shredded fontina cheese
8 slices tomato
In a medium bowl, combine the mayo, mustard, herbs, lemon, and pepper. Gently stir in the tuna, breaking it up slightly. Spread the outside sandwich bread slices with butter; flip over. Place some of the cheese on four of the bread slices, followed by the tuna mixture, 2 slices of tomato and then more cheese. Top with the remaining 4 bread slices, butter side facing up. Warm a nonstick skillet over medium heat. Place sandwiches in pan and cook for about 3-4 minutes per side or until cheese is melted and bread is golden. Serve right away and enjoy!