Tuna Melt

Instructions

In a large bowl, whisk mayonnaise, lemon juice, and red pepper flakes (if using). Drain tuna, then add to mayonnaise mixture. Using a fork, break up tuna into flakes. Add celery, pickles, onion, and parsley and toss to combine; season with salt and pepper. Spread butter on one side of each bread slice. Top an unbuttered side with about 1/2 cup tuna salad, 1 to 2 slices tomato, and 2 slices of cheese. Top with another slice of bread buttered side up. Repeat with remaining sandwiches. Preheat a large nonstick skillet over medium heat. Add 2 sandwiches, arranging cheese side closest to pan, and cook until golden brown, 2 to 3 minutes. Flip and continue to cook until golden brown on the other side and cheese is melty, 2 to 3 minutes more. Transfer sandwiches to a plate. Repeat with remaining sandwiches. Serve warm.

• mayonnaise Notes: 1/3
• Juice of 1/2 lemon
• tsp. crushed red pepper flakes Notes: 1/2, optional

  Optional
• cans tuna Notes: 2, 6-oz.
• celery ribs Notes: 1, finely chopped
• dill pickles Notes: 2, finely chopped
• finely chopped red onion Notes: 1/4
• tbsp. finely chopped fresh parsley Notes: 2
• kosher salt
• Freshly ground black pepper
• tbsp. unsalted butter Notes: 4, softened
• Bread Notes: 8 slices, such as sourdough
• tomato Notes: 1, sliced
• cheddar or American cheese Notes: 8 slices