6 oz. Vegan mayonnaise
Lemon juice (to taste)
Red pepper flakes (to taste)
6 stalks celery, finely diced
12 small pickles (gherkins), finely diced
1/3 of a red onion, finely diced
10 Cherry tomatoes, sliced
1 Can Sophie’s Kitchen Toona
8 Slices vegan cheddar
1. Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes, celery, onions and pickles.
2. Drain Toona then add to mayonnaise mixture. Season with salt and pepper.
3. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.