📝 About This Recipe
This elevated version of the classic American diner staple transforms humble canned tuna into a gourmet experience. By using high-quality oil-packed tuna and crusty sourdough, we create a sandwich that is simultaneously crunchy, creamy, and deeply savory. It’s a nostalgic comfort food masterpiece that balances the richness of melted sharp cheddar with the bright tang of fresh dill and lemon.
🥗 Ingredients
Tuna Salad Base
- 2 cans Canned Tuna in Olive Oil (5 oz each, drained well)
- 1/4 cups Mayonnaise (high-quality or homemade)
- 1 tablespoon Dijon Mustard
- 1 stalk Celery (very finely diced)
- 2 tablespoons Red Onion (minced)
- 2 tablespoons Cornichons (finely chopped)
- 1 tablespoon Fresh Dill (chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Kosher Salt (to taste)
Sandwich Assembly
- 4 slices Sourdough Bread (thick-cut artisanal slices)
- 2 tablespoons Unsalted Butter (softened at room temperature)
- 4 slices Sharp Cheddar Cheese (aged for best flavor)
- 1 medium Tomato (thinly sliced and patted dry)
👨🍳 Instructions
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1
In a medium mixing bowl, flake the drained tuna with a fork into small chunks, ensuring you don't turn it into a paste.
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2
Add the mayonnaise, Dijon mustard, diced celery, minced red onion, and chopped cornichons to the tuna.
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3
Fold in the fresh dill and lemon juice, then season with black pepper and a pinch of salt. Taste and adjust seasoning if necessary.
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4
Lay out the four slices of sourdough bread on a clean work surface.
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5
Spread the softened butter generously on one side of each slice of bread. These will be the exterior sides of the sandwich.
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6
Flip two of the slices over so the buttered side is down. Place one slice of sharp cheddar on each.
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7
Divide the tuna salad mixture evenly between the two slices, spreading it to the edges.
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8
Place 2-3 thin tomato slices on top of the tuna salad. Patting them dry beforehand prevents the sandwich from becoming soggy.
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9
Add the second slice of cheddar cheese over the tomatoes to act as 'glue' for the top piece of bread.
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10
Top with the remaining bread slices, buttered side facing outward.
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11
Preheat a heavy-bottomed skillet or cast-iron pan over medium-low heat. A lower heat ensures the bread browns evenly while the cheese melts through.
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12
Place the sandwiches in the pan and cook for 3-4 minutes on the first side until deep golden brown and crispy.
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13
Carefully flip the sandwiches using a wide spatula. Cook for another 3 minutes, pressing down slightly to ensure the cheese is fully melted.
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14
Remove from the pan, let rest for 1 minute to set, then slice diagonally and serve immediately.
💡 Chef's Tips
Use tuna packed in olive oil rather than water for a much richer flavor and silkier mouthfeel. Always pat your tomato slices with a paper towel to remove excess moisture before adding them to the sandwich. Grating your own cheddar from a block will result in a much smoother melt than pre-shredded cheese which contains anti-clumping agents. If the bread is browning too fast before the cheese melts, cover the pan with a lid for 60 seconds to trap the heat. For an extra kick, add a few dashes of hot sauce or a pinch of cayenne pepper to the tuna mixture.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked potato chips for maximum crunch. Pairs beautifully with a cup of creamy tomato basil soup for a classic lunch combo. A crisp, cold dill pickle spear on the side is essential for cutting through the richness. Enjoy with a glass of iced tea with plenty of lemon or a crisp Sauvignon Blanc. A simple arugula salad with a light lemon vinaigrette provides a fresh contrast to the warm sandwich.