Surf n Turf Grilled Cheese Sandwich

Monica H


Sweet, salty, savory, cheesy, toasty... tons of stuff going on at the same time. Love this grilled cheese. Its very filling, so one sandwich to split is good enough for two!

Plus, if the kids like tuna salad, very finely dicing up these veggies is a great way to get them to eat it and they won't even know! Another great thing to grate into the tuna salad is radish.. super healthy for kids.. and they won't have a clue, ha ha.


★★★★★ 1 vote

1 - a bunch
10 Min
10 Min


  • 2 slice
    of a hearty, sweeter bread (i used honey wheat with oat nuts)
  • 2 can(s)
  • 2 Tbsp
  • 4
    green beans, fresh, very very finely diced
  • 1/2
    carrot, finely diced
  • 3
    green onion stalks, finely diced
  • 2 Tbsp
    red bell pepper, finely diced
  • 1/2
    celery stalk, finely diced
  • 2-3 slice
    country ham, sliced thin
  • 2 slice
    havarti cheese
  • 2 slice
    extra sharp white cheddar cheese
  • 2 slice
    fresh mozzarella
  • 2 Tbsp
    olive oil
  • ·
    salt and pepper to taste

How to Make Surf n Turf Grilled Cheese Sandwich


  1. Make the SURF: a quick tuna salad mix. Very finely dice all your veggies and set aside.
  2. Drain tuna (make sure you DRAIN, or your tuna salad mix will be really wet and then your sandwich will be soggy! Mix tuna with the veggies, mayo and salt and pepper to taste (remember country ham is salty, so keep that in mind when salting your tuna). Set aside.
  3. Heat 1 TBS oil in pan. Cut your havarti and sharp cheddar slices into slivers (thicker than shredded, but thinner than chunks). This allows for quicker melting, and the thicker slivers are less likely to fall off sandwich and burn in pan.
  4. The TURF: Slice your country ham into thinner pieces (doesn't have to be kept in big pieces..), so it will heat better, and not weigh the sandwich down.
  5. Keep pan on LOW heat. Place one slice of bread in pan. Arrange a mix of havarti and cheddar. Top that with all your country ham. Next goes your tuna salad; just about 3 tablespoons; spread it out so it doesn't become middle heavy. Top that with your mozarella. Cover with other slice of bread.
  6. Cover pan. Keep on low heat for about 4 minutes each side (using the other tablespoon of olive oil if need it for flipping the sandwich on the other side, if pan is dry). Done when bread is toasty and cheese is melty!
  7. ***When flipping, do it QUICIKLY so it doesn't fall apart! Psych yourself up, do the quick flip, and it will work!* :)

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