Instructions

• Drain the 4 ounces albacore solid tuna packed in water very well, pressing out any excess liquid. Put the tuna in a bowl and mash it into small chunks with a fork.
• Add ¼ cup mayonnaise, ¼ teaspoon Dijon mustard, ¼ cup chopped celery, 2 tablespoons pickle relish, 1 tablespoon chopped red onion, and the ? teaspoon kosher salt. Stir until the tuna salad is evenly combined.
• Spread the 2 tablespoons butter evenly over one side of each of the 4 slices of white bread (one buttered side per slice).
• Heat a large nonstick or cast-iron skillet over medium-low heat.
• When the skillet is hot, place two slices of bread butter-side-down in the skillet (work in batches if the skillet won’t fit both sandwiches).
• On each bottom slice in the skillet, place 1 slice American cheese, then half of the tuna salad, then 1 slice provolone. Top each with the remaining slice of bread, butter-side-up (so the unbuttered sides face the filling).
• Gently press each sandwich with a spatula, cover the skillet with a lid, and cook until the bottom is golden brown and the cheese begins to melt (about 3–5 minutes).
• Flip the sandwiches, cover again, and cook until the second side is golden brown and the cheese is fully melted (about 3–5 minutes more).
• Remove the sandwiches from the skillet, let them rest for about a minute, then slice and serve.