TUNA MELT

Tuna Melt image

Categories Sandwich Mayonnaise Tuna Chive Dill Bon Appétit Maine

Yield Makes 4 sandwiches

Number Of Ingredients 30

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Ingredients

Bread-and-butter pickles:
1 English hothouse cucumber, sliced 1/8" thick
1 habanero chile or 2 jalapeños, halved
1 sprig dill
1 cup distilled white vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon celery salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Tuna salad and assembly:
2 5-ounce cans water-packed solid white tuna, drained
1 celery stalk, chopped
1/4 English hothouse cucumber, peeled, chopped
1/4 small red onion, finely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1/4 teaspoon celery salt
1/2 cup mayonnaise, divided
Kosher salt
Freshly ground black pepper
Hot sauce
8 slices challah, toasted
4 ounces cheddar, sliced
Iceberg lettuce leaves

Steps:

Bread-and-butter pickles:
Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and 1/2 cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.
Do ahead: Pickles can be made 2 weeks ahead. Keep chilled.
Tuna salad and assembly:
Preheat oven to 425°. Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and 1/4 cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.
Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes. Top melts with lettuce and pickles and close.

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