A flavorful tuna melt featuring sourdough, melted cheese, and Calabrian chili oil for a spicy finish.
# What You'll Need:
→ Tuna Salad
01 - 1 can (5 oz) tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon Greek yogurt
04 - 1 celery stalk, finely diced
05 - 1 tablespoon red onion, finely diced
06 - 1 tablespoon Calabrian chili peppers in oil, finely chopped
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - Salt and pepper to taste
→ Sandwich
10 - 4 slices sourdough bread
11 - 4 slices provolone or mozzarella cheese
12 - 2 tablespoons unsalted butter, softened
→ Garnish
13 - 2 teaspoons Calabrian chili oil
14 - Fresh parsley, chopped (optional)
# How To Make It:
01 - In a medium bowl, combine drained tuna, mayonnaise, Greek yogurt, diced celery, diced red onion, chopped Calabrian chili peppers, Dijon mustard, lemon juice, salt, and pepper. Mix until well blended.
02 - Lay out all four sourdough slices and butter one side of each slice evenly.
03 - Place two slices buttered side down on a work surface. Distribute half the tuna salad onto each slice, then top each with two slices of cheese. Cover with remaining bread slices, buttered side up.
04 - Heat a large skillet over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Remove sandwiches from skillet, drizzle each with Calabrian chili oil, and sprinkle with fresh parsley if desired. Slice in half and serve immediately.
