Ingredients:

  • 10 oz canned tuna in water, well-drained
  • 3 tbsp mayonnaise
  • 2 tbsp fresh jalapeños, finely diced
  • 1 tsp lemon juice
  • 2 tbsp celery, finely diced
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 4 slices sourdough or thick-cut white bread
  • 2 tbsp unsalted butter, softened
  • 4 slices sharp cheddar cheese

Instructions:

  1. In a medium bowl, flake the drained tuna with a fork until no large chunks remain. Stir in the mayonnaise, diced jalapeños, lemon juice, celery, salt, and pepper. Mix until the ingredients are fully incorporated and the salad is creamy.
  2. Spread a thin, even layer of softened butter on one side of each bread slice. Flip the slices over and place two on a clean surface, butter-side down. Place one slice of cheddar on each piece of bread, then spoon the spicy tuna mixture evenly over the cheese. Top with the remaining cheese slices and the second piece of bread, butter-side up.
  3. Place the sandwiches in a skillet over medium heat. Grill for 3–5 minutes per side. Use your spatula to press down lightly; you are looking for a mahogany-colored, shattering crust and cheese that has become velvety and molten. Remove from heat once the bread is toasted and the cheese is bubbling.