Ingredients:

  • 5 oz (140 g) canned tuna, very well drained and flaked
  • 3 Tbsp (45 ml) full-fat mayonnaise
  • 1 Tbsp (15 g) finely diced red onion
  • 1 Tbsp (15 g) finely diced celery
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 tsp (2.5 ml) fresh lemon juice
  • Sea salt and black pepper, to taste
  • 4 slices thick-cut bread (Sourdough or Thick White)
  • 2 oz (55 g) Sharp Cheddar cheese, grated or sliced
  • 1 oz (30 g) Monterey Jack or Provolone cheese, grated or sliced
  • 2 Tbsp (30 g) unsalted butter, softened

Instructions:

  1. Drain the Tuna: Place the canned tuna in a sieve and press firmly to remove all excess liquid. This is crucial to prevent a watery sandwich.
  2. Combine Ingredients: In the mixing bowl, combine the drained tuna, mayonnaise, finely diced red onion, celery, Dijon mustard, and lemon juice.
  3. Season and Mix: Season generously with salt and pepper. Mix gently until just combined. Avoid overmixing to maintain some tuna texture.
  4. Prep the Cheese: Grate or slice the sharp cheddar and Monterey Jack/Provolone cheese. Combine the two types of cheese in a small bowl.
  5. Butter the Bread (Outside): Generously spread softened butter onto one side of each of the four slices of bread, right to the edges.
  6. Build the Sandwiches: Place two slices of bread, butter-side down, on your work surface. Sprinkle half of the mixed cheese evenly over the unbuttered side. Divide the tuna mixture evenly over the cheese layer, top with the remaining cheese, and close with the remaining buttered slices (butter-side up).
  7. Heat the Pan (Crucial Step): Place a skillet or griddle over medium-low heat. The heat must be low enough to allow the cheese time to melt completely before the bread burns.
  8. Griddle the First Side: Place the assembled sandwiches carefully onto the preheated pan. Cook for 3–4 minutes. Press down gently on the sandwich occasionally using a spatula to ensure maximum contact.
  9. Flip and Finish: Carefully flip the sandwiches and cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted and oozing from the edges.
  10. Rest and Serve: Transfer the melts to a cutting board. Allow them to rest for 30 seconds before slicing diagonally and serving immediately.