The tuna melt… you either love it or hate it. However, if you happen to be one of the few on the fence, you should definitely give this one a try. Our take on a classic tuna melt offers an element of childhood nostalgia, but with a layer of grown-up flavor. The incorporation of capers, Dijon, and fresh lemon juice give the tuna salad brightness and complexity to balance the buttery, toasted bread and rich, melty Swiss cheese. This classic sandwich is also delightful when served open-faced, so feel free to lose the second slice of bread if you’d prefer.
1/4 cup mayonnaise
3 tablespoons finely diced red onion
2 tablespoons finely chopped fresh dill
2 tablespoons chopped pickled banana peppers
2 teaspoons drained capers
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice (from 1 lemon)
1/2 teaspoon apple cider vinegar
1/8 teaspoon black pepper
2 (5-oz.) cans chunk white albacore tuna in spring water, drained and flaked
1 1/2 tablespoons unsalted butter, softened
4 sourdough bread slices
8 sweet-hot pickle chips (such as Wickles)
4 (3/4-oz.) Swiss cheese slices
How to Make It
Preheat broiler with oven rack 6 inches from heat. Combine mayonnaise, onion, dill, banana peppers, capers, mustard, lemon juice, vinegar, and black pepper in a medium bowl. Fold in tuna.
Spread butter evenly on 1 side of each bread slice, and broil until toasted and golden brown, about 1 minute.
Divide tuna mixture on non-toasted sides of 2 bread slices; top evenly with pickles and 2 cheese slices. Broil until cheese is melted, 1 to 2 minutes. Top with remaining bread slices, toasted side up.
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