Step 1

Preheat oven to 350° F.

Step 2

Drain the tuna very well. Shred/break it apart thoroughly to create a lot of surface area. Combine the tuna salad ingredients in a medium bowl until well combined.

Step 3

Melt a generous tablespoon of butter in a skillet over medium-low heat. Add a slice of bread and allow one side to become evenly coated with the butter. Toast until golden brown, 2-3 minutes. Flip and allow the other side to firm up and toast slightly, about 1 minute. Remove and set aside. Repeat for all slices, adding another tbsp. of butter each time.

Step 4

Spread the tuna on 3 slices of bread. Top each with 2 slices of cheese, followed by another slice of bread. (Ensure the more golden sides are facing out.)

Step 5

Optional: Use a sharp knife to carefully cut the sandwiches diagonally before they are baked. It’s easier to do this than when they’re hot.

Step 6

Use a spatula to transfer them to a foil-lined baking sheet. Push the two halves together as if they’re still 1 whole sandwich. Pull the foil up over the sides and top, leaving a crack open at the top for airflow. (See process shots for a visual.)

Step 7

Bake for 15-20 minutes, until the cheese is fully melted. This is an indication that the middle is sufficiently heated through as well. Serve with potato chips and a pickle!