Ingredients:

  • 2 (5-ounce) cans tuna in water, drained (280g total)
  • 1/4 cup mayonnaise (60ml)
  • 1/4 cup finely chopped celery (30g)
  • 2 tablespoons finely chopped red onion (15g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon chopped fresh dill (5g)
  • 1/4 teaspoon black pepper (1g)
  • Pinch of salt
  • 4 slices sourdough bread
  • 4 slices cheddar cheese
  • 2 tablespoons butter, softened (30g)

Instructions:

  1. Combine drained tuna, mayonnaise, celery, red onion, lemon juice, dill, salt, and pepper in a mixing bowl. Gently mix until well combined.
  2. Spread softened butter evenly on one side of each slice of bread. Place two slices of bread, butter-side down, on a clean surface. Top each slice with two slices of cheese. Divide the tuna salad evenly between the two sandwiches, spreading it over the cheese. Top with the remaining slices of bread, butter-side up.
  3. Heat a griddle or frying pan over medium heat. Place the sandwiches on the hot surface and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. If using a panini press, follow the manufacturer's instructions.
  4. Cut the sandwiches in half and serve hot.