Bold sandwich featuring spicy tuna, melted cheese, tangy sourdough, and Calabrian chili oil.
# What You 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 fresh lemon juice
09 - Salt and black pepper to taste
→ Sandwich Assembly
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, lemon juice, salt, and pepper. Mix until uniformly blended.
02 - Lay out all four sourdough slices and spread softened butter evenly on one side of each slice.
03 - Place two bread slices buttered side down on work surface. Distribute half the tuna salad mixture onto each slice, then top each with two slices of cheese.
04 - Cover each sandwich with remaining bread slices, ensuring the buttered sides face outward.
05 - Heat a large skillet over medium heat. Place assembled sandwiches in the skillet and cook 3 to 4 minutes per side, applying gentle pressure with spatula, until bread achieves golden color and cheese fully melts.
06 - Transfer sandwiches to serving plates, drizzle each with Calabrian chili oil, and sprinkle with chopped parsley if desired.
07 - Slice each sandwich diagonally and serve immediately while cheese remains warm.
