Ingredients:

  • 3 (5 oz) cans Canned Tuna, thoroughly drained
  • 1/4 cup Mayonnaise (full-fat recommended)
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 2 tablespoons Red Onion, finely diced
  • 1/4 cup Celery Stalk, finely diced
  • 1/4 cup Red Bell Pepper, finely diced
  • 1/4 cup Sweetcorn (canned or frozen/thawed, well drained)
  • 2 tablespoons Gherkin/Dill Pickle, minced
  • 1/2 teaspoon Fresh Black Pepper
  • Fine Sea Salt, to taste
  • 8 slices Thick-cut Sandwich Bread (Sourdough or good quality white bread)
  • 1 cup Mature Cheddar Cheese, grated (approx. 100g)
  • 4 tablespoons Unsalted Butter (for grilling the bread)

Instructions:

  1. Thoroughly drain the canned tuna. Press gently to remove excess liquid. Place the tuna into the mixing bowl and flake gently with a fork.
  2. Finely dice the red onion, celery, red bell pepper, and gherkin. Pieces should be small so they integrate smoothly into the filling.
  3. Add the mayonnaise, Dijon mustard, lemon juice, diced vegetables, and sweetcorn to the tuna. Season with salt and pepper. Mix thoroughly until just combined. Taste and adjust seasoning.
  4. Lay out the 8 slices of bread. Butter one side of each slice generously (this side will face the pan).
  5. Flip four slices of bread (butter-side down). Sprinkle a thin layer of grated cheddar across the dry side of these slices. This acts as a 'moisture barrier'.
  6. Distribute the tuna mixture evenly over the cheese-covered slices. Spread it right to the edges.
  7. Sprinkle the remaining grated cheese over the tuna filling. Place the remaining four slices of bread (butter-side up) on top to complete the sandwiches.
  8. Place a large frying pan or griddle over medium heat. Allow the pan to preheat thoroughly for 2-3 minutes. Place the sandwiches in the hot pan (cook in batches if necessary).
  9. Grill for 3–4 minutes per side until deeply golden brown. Use the spatula to gently press down on the sandwiches during cooking.
  10. Remove the melts from the pan and let them rest on a cutting board for one minute before slicing diagonally and serving immediately.