# What You’ll Need:
→ Tuna Salad
01 - 1 (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 in oil, finely chopped
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon fresh 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
14 - Fresh parsley, chopped (optional)
# Method:
01 - In a medium bowl, combine drained tuna, mayonnaise, Greek yogurt, diced celery, diced red onion, chopped Calabrian chili peppers, Dijon mustard, and lemon juice. Season with salt and pepper to taste, then mix until well blended.
02 - Lay out all four sourdough slices on a clean work surface and lightly butter one side of each slice.
03 - Place two slices of buttered bread with buttered side down on work surface. Distribute half of the tuna salad mixture evenly on each slice, then top each with two slices of cheese.
04 - Cover each sandwich with remaining bread slices, positioning them with buttered side facing upward.
05 - Heat a large skillet over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
06 - Remove sandwiches from skillet and transfer to serving plates. Drizzle each with Calabrian chili oil and garnish with fresh chopped parsley if desired.
07 - Cut each sandwich diagonally in half and serve immediately while warm.
