📝 About This Recipe
This isn't your average diner sandwich; it is a masterclass in contrasting textures and elevated pantry staples. By combining high-quality pole-caught tuna with the sharp tang of aged cheddar and the crunch of toasted sourdough, we create a lunch that is both nostalgic and sophisticated. The secret lies in the balance of bright acidity from lemon and capers against the rich, buttery crust of the perfectly griddled bread.
🥗 Ingredients
The Tuna Salad
- 2 cans Canned Solid White Albacore Tuna (5-6 oz each, drained thoroughly)
- 1/3 cups Mayonnaise (high-quality or homemade)
- 1 tablespoon Dijon Mustard (adds a sophisticated heat)
- 1 stalk Celery (finely diced for crunch)
- 2 tablespoons Red Onion (minced)
- 3-4 pieces Cornichons (finely chopped)
- 1 teaspoon Non-pareil Capers (drained and roughly chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Sandwich Assembly
- 4 slices Sourdough Bread (thick-cut from a round loaf)
- 4 slices Sharp White Cheddar Cheese (or 1 cup shredded)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 1 medium Tomato (thinly sliced)
- 1 pinch Flaky Sea Salt (to season the tomatoes)
👨🍳 Instructions
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1
Begin by draining the tuna cans very well. Use a fork to flake the tuna into a medium-sized mixing bowl, ensuring there are no overly large chunks.
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2
Add the mayonnaise, Dijon mustard, diced celery, minced red onion, chopped cornichons, and capers to the bowl with the tuna.
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3
Fold in the fresh dill, lemon juice, and cracked black pepper. Mix until well combined but still textured; avoid over-mixing into a paste.
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4
Taste the tuna mixture. Depending on the saltiness of your tuna and capers, add a tiny pinch of salt if necessary.
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5
Lay out the four slices of sourdough bread. Generously spread the softened butter on one side of each slice, reaching all the way to the edges for even browning.
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6
Flip two slices over so the buttered side is down. Place one slice of cheddar cheese (or half the shredded cheese) onto the dry side of these slices.
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7
Divide the tuna salad evenly between the two cheese-topped slices, spreading it into an even layer.
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8
Place 2-3 thin tomato slices over the tuna salad and sprinkle them with a tiny pinch of flaky sea salt.
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9
Place the second slice of cheese over the tomatoes, then top with the remaining bread slices, buttered side facing outward.
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10
Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat. You want a low, steady heat to melt the cheese without burning the bread.
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11
Place the sandwiches in the skillet. Cover the pan with a lid for the first 2-3 minutes; this traps heat to ensure the cheese melts perfectly.
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12
Remove the lid and flip the sandwiches carefully using a wide spatula once the bottom is a deep golden brown.
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13
Cook the second side for another 2-3 minutes uncovered until the bread is toasted and the cheese is visibly oozing.
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14
Remove from the heat and let the sandwiches rest for 1 minute before slicing diagonally. This helps the filling set slightly so it doesn't slide out.
💡 Chef's Tips
Always drain your tuna thoroughly to prevent a soggy sandwich filling. For the best crust, use a mixture of butter and a tiny bit of mayo on the outside of the bread. If you like spice, add a dash of hot sauce or chopped pickled jalapeños to the tuna mix. Grating your own cheese from a block results in a much smoother melt than pre-shredded bags. Use a heavy press or another pan on top of the sandwich while cooking for a 'panini' style compression.
🍽️ Serving Suggestions
Serve alongside a pile of salt-and-vinegar kettle chips for extra crunch. Pair with a crisp, cold Sauvignon Blanc or a light pilsner beer. A side of creamy tomato basil soup makes this a classic 'soup and sammy' combo. Add a small arugula salad with a simple lemon vinaigrette to cut through the richness. Serve with an extra whole cornichon or a spicy dill pickle spear on the side.