Ingredients:

  • 5 oz Canned Tuna, well-drained
  • 1/4 cup Full-Fat Greek Yogurt
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1 tbsp Finely Diced Red Onion
  • 1 tbsp Finely Diced Celery (Optional)
  • 1/2 tsp Black Pepper
  • Fine Sea Salt, to taste
  • 4 slices Slices of sturdy bread (Sourdough or wholemeal)
  • 3 oz Sharp Cheddar Cheese, grated
  • 1 oz Gruyère or Monterey Jack, grated
  • 2 tbsp Unsalted Butter, softened

Instructions:

  1. Drain the canned tuna thoroughly. Pat it with a paper towel if necessary to remove all excess moisture.
  2. In a medium bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. Season generously with salt and pepper.
  3. Add the drained tuna, diced red onion, and celery to the yogurt mixture. Gently fold everything together until the tuna is just coated. Avoid overmixing.
  4. Lay the four slices of bread flat. Spread a thin, even layer of softened butter right up to the edges on one side of each slice (this will be the exterior side).
  5. Flip two slices butter-side-down. Top each with half of the grated cheese mix (Cheddar and Gruyère).
  6. Spoon half of the tuna mixture onto the cheese layer of each sandwich base, spreading evenly. Place the remaining cheese on top of the filling.
  7. Close the sandwiches with the remaining slices of bread, butter-side-up.
  8. Heat a heavy-bottomed frying pan over medium-low heat. Place the assembled sandwiches in the hot pan and cook for 4–5 minutes on the first side.
  9. After 2 minutes, gently press down on the sandwiches using a spatula or heavy press to ensure maximum contact and even browning.
  10. Flip the sandwiches and cook for another 3–4 minutes until the second side is golden brown and the cheese is completely molten and gooey.
  11. Remove the melts from the pan, let them rest for 1 minute, slice diagonally using a sharp knife, and serve immediately.