Instructions

• Drain the 4 ounces albacore tuna well, pressing out any excess water, then place it in a bowl and mash or flake into small chunks.
• 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 from the ingredients list. Mix until evenly combined.
• Spread one side of each of the 4 slices of white bread with the 2 tablespoons butter.
• Heat a large nonstick or cast-iron skillet over medium-low heat.
• Place two buttered-side-down slices of bread in the skillet (or work one sandwich at a time if your skillet is small). On each buttered-side-down slice place one slice American cheese.
• Divide the tuna mixture evenly onto the two slices with American cheese, then top each portion with one slice provolone.
• Place the remaining two slices of bread on top with the buttered sides facing up (so the unbuttered sides touch the tuna and cheese). Gently press each sandwich with a spatula, cover the skillet with a lid, and cook 2–4 minutes until the bottom is golden brown.
• Flip the sandwiches, cook another 2–4 minutes until the other side is golden brown and the cheeses are melted.
• Remove from the skillet, let rest about 1 minute, slice, and serve.