Spicy Tuna Melt Calabrian (Print Version)

Tangy sourdough with spicy tuna, melted cheese, and a vibrant Calabrian chili finish.

# What You'll Need:

→ Tuna Salad

01 - 1 can (5 oz) 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 lemon juice
09 - Salt and black pepper to taste

→ Sandwich

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)

# How to Make:

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 black pepper. Mix until well blended and set aside.
02 - Lay out all four slices of sourdough bread on a clean work surface. Spread softened butter evenly on one side of each slice.
03 - Place two bread slices buttered side down on a work surface. Distribute half of the tuna salad mixture onto each slice, then layer two slices of cheese on top of each tuna portion.
04 - Cover each sandwich with a remaining bread slice, buttered side facing upward, pressing gently to secure all layers.
05 - Heat a large skillet over medium heat for 1 minute. Place assembled sandwiches in the skillet and cook for 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread is golden brown and cheese is completely melted.
06 - Remove sandwiches from skillet to a cutting board. Drizzle each sandwich with Calabrian chili oil and sprinkle with fresh chopped parsley if desired. Slice each sandwich diagonally in half and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than most people's lunch orders, but tastes like you spent your whole afternoon on it.
  • The Calabrian chili oil gives you that fancy, sophisticated kick without any fussy techniques.
  • Crispy, buttery bread plus gooey cheese plus spicy tuna equals a sandwich that actually satisfies you.
02 -
  • If you don't drain your tuna properly, everything gets soggy and your beautiful bread turns into mush, which I discovered on my second attempt.
  • Medium heat is crucial because high heat burns your bread before the cheese melts, but low heat means you're just slowly steaming things and missing that crispy exterior.
  • The butter absolutely needs to be softened or you'll rip your bread to shreds trying to spread it, so I learned to leave mine out for ten minutes.
03 -
  • If you can't find Calabrian chilies, you can make a decent substitute by mixing finely chopped roasted red peppers with a pinch of cayenne and a small squeeze of lemon, though it won't have quite the same magic.
  • Keep your skillet at medium heat and don't move the sandwiches around too much, because that's how you actually get that golden crust instead of pale bread.
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