Ingredients
- 3 + 1 tbsp mayonnaise, divided
- 1 tbsp yellow mustard
- 1 tbsp pickle brine
- 1 can flaked tuna meat, drained
- ¼ cup finely diced garlic dill pickles
- ¼ cup finely diced celery
- 1 egg yolk
- 1 tbsp breadcrumbs
- 1 tbsp finely grated Parmesan (or similar dry cheese like Romano, aged Gouda, etc…)
- salt and pepper, to season
For Assembly:
- 4 pieces sliced white bread
- 4 slices cheddar
Directions
- Preheat the oven to 350°F.
- In a medium bowl, combine mayonnaise, Dijon mustard, pickle brine, tuna, pickles, celery, egg yolk, breadcrumbs, and Parmesan.
- Mix thoroughly until cohesive and evenly combined. Season with salt and pepper to taste.
- Lay out the bread slices on a cutting board or clean surface.
- Divide the tuna mixture evenly between two slices of bread, spreading it right to the edges.
- Top each with two slices of cheese, then close the sandwiches with the remaining bread.
- Lightly brush top of each sandwich with the remaining mayonnaise,
- Place the sandwiches on the prepared baking sheet. Top with a sheet of parchment, then place another baking sheet (or oven-safe pan) directly on top to gently weigh them down.
- Bake for approximately 20 minutes, removing the top baking sheet and parchment halfway through to allow tops to brown.
- Once bread is golden and crisp and the filling is hot melty-looking, remove from the oven.
- Let rest for 2–3 minutes before slicing and serving…with an extra pickle or two, of course!