Ingredients:

  • 2 cans (5 oz each) Canned Tuna, well drained
  • 1/4 cup Mayonnaise (full fat)
  • 2 Tbsp Celery, very finely diced
  • 1 Tbsp Shallot or Red Onion, very finely minced
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Black Pepper, freshly ground
  • Salt, to taste
  • 4 slices Thick-Cut Bread (Sourdough or white bloomer)
  • 4 oz Mature Cheddar Cheese, freshly grated
  • 2 Tbsp Unsalted Butter, softened

Instructions:

  1. Thoroughly drain the tuna. If using tuna in oil, gently press it with a fork or sieve to remove excess liquid. This prevents a soggy sandwich.
  2. In a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until uniform.
  3. Add the drained tuna, diced celery, and minced shallot/onion to the bowl. Gently fold the ingredients until just combined. Do not overmix. Taste and adjust seasoning as needed.
  4. Lay out the four slices of bread. Generously spread the softened butter across one side of each bread slice (these are the outside crusts).
  5. Flip two slices so the unbuttered side is facing up. Sprinkle half of the grated cheddar cheese evenly over these two slices.
  6. Divide the tuna mix evenly over the cheese layer. Use the back of a spoon to lightly spread it, leaving a small border.
  7. Sprinkle the remaining half of the cheese over the tuna mix.
  8. Place the remaining two slices of bread (unbuttered side down) on top of the filling, buttered sides facing outwards, to close the sandwich.
  9. Place a non-stick pan or griddle over medium-low heat. The low heat is non-negotiable for a perfect melt.
  10. Place the assembled sandwiches carefully onto the heated pan. Gently press down on the sandwiches using a wide spatula or a heavy object (Chef's Trick) for 30 seconds.
  11. Cook undisturbed for 4 to 5 minutes, or until the bottom crust is deep golden brown and crisp. Peek often!
  12. Carefully flip the sandwiches. Cook the second side for another 3 to 4 minutes, pressing down occasionally, until the second side is equally golden and the cheese is fully melted and oozing slightly.
  13. Remove from the pan, slice diagonally, and serve immediately while piping hot.