Ingredients:

  • 1 can (5 oz / 142g) Solid White Albacore Tuna in water, drained very well
  • 3 tbsp (45g) High-quality mayonnaise
  • 1 tbsp (15g) Celery, finely minced
  • 1 tbsp (10g) Red onion, finely minced
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5ml) Fresh lemon juice
  • 1 tbsp Fresh parsley, chopped
  • salt and cracked black pepper to taste
  • 4 slices Sourdough or thick-cut Brioche bread
  • 2 tbsp (28g) Unsalted butter, softened
  • 4 slices Sharp Cheddar cheese
  • 4 thin slices Tomato
  • 4 Pickled jalapeño slices (optional)

Instructions:

  1. Open your 1 can of Albacore tuna and drain it. I mean really drain it. Use the lid to press out every drop of water. In a medium bowl, flake the tuna with a fork and mix in 3 tbsp mayonnaise, 1 tbsp minced celery, 1 tbsp minced red onion, 1 tsp Dijon, 1 tsp lemon juice, and 1 tbsp parsley. Season with salt and cracked black pepper. Mix until combined but still textured.
  2. Heat your skillet over medium low heat. Butter one side of all 4 slices of bread with your 2 tbsp of softened butter. Place two slices, butter side down, into the warm pan. Cook for 2 minutes until they just start to turn a pale golden color.
  3. On top of the bread in the pan, layer one slice of sharp cheddar. Then, spoon half of the tuna mixture onto each slice, spreading it to the edges. Note: Spreading to the edges creates a seal that traps steam. Top the tuna with 2 slices of tomato and 2 jalapeño slices if you're using them.
  4. Place the second slice of cheddar over the tomatoes, then top with the remaining bread slices, butter side facing up. Flip the sandwich carefully. Cook for 3-4 minutes until the bottom is deep brown and the cheese is visibly weeping down the sides.
  5. Remove from the heat and let the sandwiches sit on a cutting board for exactly 60 seconds. Note: This allows the cheese to set slightly so it doesn't all slide out when you cut it. Slice diagonally with a serrated knife and serve immediately while the crust is still shattering crisp.