Canned tuna fish varies in texture. Some are chunkier and some are more mushy so add the amount of mayo to your preferred taste. Some folks like their tuna extra creamy and some like it drier, with less. So add accordingly!Different breads will brown quicker than others. If the heat it too warm, the bread may brown quicker than the cheese can melt, so if the bread is very soft or has any sugar in the dough (check the bread ingredients) cook on a little lower heat to make sure the cheese gets to melt by the time the bread browns. It will take a little longer but you’ll get an even browning to cheese melt ratio.
For the Tuna:
10oz.(284g each) canned tuna , drained
1/4cup(60ml) mayo (or more depending on how creamy you want it to be)
2Tablespoons(30ml) sweet relish or diced dill pickles
(optional) 1/2 teaspoon (3ml) hot sauce or Sriracha sauce
(optional) freshly squeezed lemon juice, to taste
For the sandwich:
3Tablespoons(45ml) Butter, softened
3slicesAmerican, Swiss or Cheddar cheese
Add drained tuna to bowl and gently break up large chunks.Add mayonnaise, celery, relish or pickles, red onion, mustard, parsley, salt, pepper and/or optional dill, hot sauce, and lemon juice. Gently stir everything together.
Add tuna and cheese in between the slices of bread. Optional: add tomato and/or pickles (these can also be served on the side after the sandwiches are cooked if you like). Spread butter on both outsides of the bread.
Heat skillet on medium-low heat. Place sandwich on skillet and cook on both sides until golden and cheese is melted. Serve with some pickles if you like and enjoy!