Spicy Tuna Melt
Inspired by TV's Heated Rivalry, this tuna melt recipe combines oil-packed tuna with mayonnaise, celery, red onion, Dijon, pickle juice, and Calabrian chiles for a briny, spicy bite. Pile it onto sourdough, top with sharp cheddar, and toast in a skillet until the bread is crisp and the cheese melts.
Prep Time
-
Cook Time
-
Ingredients
11
Yield
1 servings
Calories
-
Method
Step-by-step instructions
Stir together celery, mayonnaise, red onion, Calabrian chiles, pickle brine, mustard, and pepper in a large bowl until well combined. Fold in tuna until just combined.
Spread 2 bread slices evenly with tuna mixture, followed by a sprinkle of 3/4 cup cheddar on each. Spread one side of both of the remaining 2 bread slices evenly with 1 tablespoon butter. Place bread slices, buttered side up, on top of the cheese.
Heat a large nonstick skillet over medium. Place the sandwiches, buttered side down, onto skillet. Gently spread remaining 1 tablespoon butter on top of the bread slices. Cook, pressing lightly with the back of a spatula, until bread is golden brown and toasted, 3 to 4 minutes. Flip the sandwiches and continue cooking until the tops are brown and the cheese is melted, about 3 minutes more. Serve immediately with pickle spears.
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