Ingredients:

  • 1 can (5 oz) tuna in water, drained
  • 2 slices sourdough bread (110g)
  • 2 tbsp mayonnaise
  • 2 slices (2 oz) sharp cheddar cheese
  • 1 tbsp red onion
  • 1 tbsp celery or dill pickles
  • 1 tsp Dijon mustard
  • 0.5 tsp dried dill
  • 1.5 tbsp salted butter
  • 0.5 tsp black pepper

Instructions:

  1. Drain the tuna. Squeeze the can lid down hard until no liquid remains.
  2. Mix the filling. Combine the tuna, 2 tbsp mayonnaise, 1 tsp Dijon, 1 tbsp minced onion, 1 tbsp diced pickles, 0.5 tsp pepper, and 0.5 tsp dried dill in a small bowl until the mixture is cohesive and creamy.
  3. Prep the sourdough. Spread 1.5 tbsp salted butter evenly across one side of each bread slice.
  4. Heat the pan. Place a non stick or cast iron skillet over medium low heat for 2 minutes.
  5. Layer the base. Place one slice of sourdough, butter side down, into the pan and immediately top with one 1 oz slice of cheddar.
  6. Add the filling. Mound the tuna mixture over the cheese and spread it gently toward the edges.
  7. Seal the sandwich. Place the second slice of cheddar over the tuna, then top with the second bread slice, butter side up.
  8. Toast the first side. Cook for 3 minutes until the bottom is deep golden and sizzles audibly.
  9. Flip with care. Use a wide spatula to flip the sandwich. Cook the second side for 2 minutes.
  10. Final melt. Cover the pan with a lid for the last 45 seconds until the cheese is visibly molten and dripping.