# What You’ll Need:
→ Tuna Salad
01 - 5 oz can tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon Greek yogurt
04 - 1 celery stalk, finely diced
05 - 1 tablespoon red onion, finely diced
06 - 1 tablespoon Calabrian chili peppers, finely chopped
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - Salt and pepper, to taste
→ Sandwich Assembly
10 - 4 slices sourdough bread
11 - 4 slices provolone or mozzarella cheese
12 - 2 tablespoons unsalted butter, softened
→ Garnish
13 - 2 teaspoons Calabrian chili oil, for drizzling
14 - Fresh parsley, chopped
# Step-by-Step Guide:
01 - In a medium bowl, combine drained tuna, mayonnaise, Greek yogurt, diced celery, red onion, chopped Calabrian chili peppers, Dijon mustard, and lemon juice. Season with salt and pepper. Mix until thoroughly blended and creamy.
02 - Lay out all sourdough slices. Spread softened butter evenly on one side of each bread slice.
03 - Place two bread slices buttered side down on your work surface. Divide the tuna salad evenly between both slices. Top each with two cheese slices. Cover with remaining bread slices, buttered side facing up.
04 - Heat a large skillet over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula. Cook until bread turns golden brown and cheese melts completely.
05 - Remove sandwiches from skillet. Drizzle each with Calabrian chili oil and sprinkle with fresh parsley if desired. Slice diagonally in half and serve immediately while hot.
