My tuna sandwich (or melt)

I’m not a fancy woman. I am a realist. I really think tuna sandwiches deserve more attention than we often give them. Here is how they’re made in my house. Sure, it takes a little more time. But what do you have to do?

Makes 2 sandwiches

You’ll need:

1 can of albacore tuna, drained

2 slices of thick cut, crusty bread (I use sourdough)

Hellmans mayo, no other mayo is acceptable here (however much you need. Yes, need)

1 medium dill pickle, chopped

1 tbsp of pickle juice (or more if you’re into dill)

A few dashes of hot sauce

Dried dill (just a pinch, or two)

Pinch smoked paprika

Dijon mustard (I like grainy)

Pinch of salt (yes)

1/4 red onion or one whole shallot, finely diced

Do:

Drain your tuna well. Set aside.

In a medium-sized bowl add diced shallot, dijon, mayo, chopped pickle, hot sauce, pickle juice & stir to combine.

Taste it. What does it need? More juice? Hot sauce? The choice is yours.

Add tuna and fold in mayo-y mixture. Taste it.

Add salt, paprika & dill.

Make into a sandwich & enjoy.

Tip: I like to crust up the bread by coating it in mayo and frying it in a pan. Ok? Try that.

If meltin’:

A lot of the cheese of your choosing — I choose Havarti but what do I know.
Slather both sides of your crusty bread with mayo.
Place on pre-heated (medium heat) cast iron or oven-safe pan.
Get the the bottom crusty.
Add tuna mixture & top with cheese of your choosing (maybe pickle slices too, go crazy.)
Once bottom of melt is nice and crunchy- put your melt in the oven and set it to broil (never take your eyes off it!)
Remove when cheese is delicious looking.

Eat it. (Blow first, it’s hot).