Cream Cheese and Tuna sandwiches

I made these open-faced tuna sandwiches as an attempt at a quick lunch when we are low on groceries.

Ingredients:
- 2 everything bagels
- 1 tablespoon butter
- 1.5 teaspoons mayonnaise
- 1 can tuna
- 1/2 teaspoon four color pepper
- about 2 tablespoons shredded cheddar for each half a bagel, which is about 1/4 cup
- 1 tablespoon grated romano
- about 1 heaping tablespoon cream cheese for each bagel half

Preheat oven to 350 degrees.

In the Le Creuset skillet, I melted one tablespoon butter on low and placed the four bagel halves face-down in the pan to toast. After about two minutes, I turned the heat to medium, let them toast for a minute and flip over.

As soon as you flip the bagels, turn off the heat to the burner so you can leave the bagels in there. Spread about a tablespoon of cream cheese onto each bagel.

In a separate bowl, mix tuna, mayo, pepper and romano. Place about 1/4 of the tuna mix on each bagel in an even layer. Top with cheddar, about 2 tablespoons each sandwich.

Place the skillet in the oven for five to ten minutes to melt the cheese on top.