Bold tuna melt with sourdough, melted cheese, and Calabrian chili oil for a spicy, flavorful twist.
# Components:
→ 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)
# Directions:
01 - In a medium bowl, combine drained tuna, mayonnaise, Greek yogurt, diced celery, diced red onion, chopped Calabrian chili peppers, Dijon mustard, and lemon juice. Season with salt and pepper. Mix until well blended.
02 - Lay out all four sourdough slices and spread softened butter on one side of each slice.
03 - Place two slices buttered side down on a work surface. Top each slice with half the tuna salad mixture, then layer two slices of cheese on each.
04 - Cover each sandwich with the remaining bread slices, positioning them buttered side up.
05 - 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 fully melted.
06 - Transfer sandwiches to a plate. Drizzle each sandwich with Calabrian chili oil and sprinkle with fresh chopped parsley if desired.
07 - Slice each sandwich in half and serve immediately.
