Equipment
Ingredients
Tuna Salad
- 150 g canned tuna in water, thoroughly drained
- 45 g mayonnaise
- 5 g dijon mustard
- 30 g celery, finely diced
- 20 g red onion, finely diced
- 2 g salt
- 1 g black pepper
Sandwich Build
- 4 sourdough bread
- 60 g cheddar cheese, sliced
- 20 g unsalted butter, softened
Nutrition (per serving)
Method
In a mixing bowl, combine the drained canned tuna, mayonnaise, Dijon mustard, diced celery, diced red onion, salt, and black pepper. Mix vigorously with a fork to flake the tuna and ensure even distribution.
Spread the softened butter evenly over one side of each sourdough bread slice. Place two slices, butter-side down, on a clean cutting board. Divide the tuna salad evenly between them, then top with cheddar cheese slices and the remaining bread, butter-side up.
Heat a skillet over medium-low heat. If using an electric griddle, preheat to 160 C / 320 F. Carefully transfer the assembled sandwiches to the skillet. Cook undisturbed until the bottom bread is golden brown and crispy.
Use a spatula to carefully flip the sandwiches. Continue to cook until the second side is golden brown and the cheddar cheese is completely melted.
Remove the sandwiches from the skillet and let them rest on the cutting board for 1 minute before slicing diagonally to serve.
Chef's Notes
- Drain the canned tuna exceptionally well; excess moisture is the enemy of a crispy melt.
- A combination of sharp cheddar and a slice of provolone or pepper jack can add excellent flavor complexity.
- Spreading a thin layer of mayonnaise on the outside of the bread instead of butter yields an even crispier, more evenly browned exterior.
- Ensure your celery and onion are diced finely so they blend into the salad rather than overwhelming it with large, crunchy chunks.
Storage
Refrigerator: 3 days — Store the unassembled tuna salad in an airtight container. Do not refrigerate assembled sandwiches.
