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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Drain the tuna really well and add it to a bowl with the mayonnaise, Dijon mustard, sweet relish, chopped pickle, finely diced celery, finely diced red onion, chopped dill, pickle juice, garlic powder, and black pepper. Mix well.
In a small bowl, mix the softened butter, grated garlic, Parmesan, parsley, and a pinch of salt.
Spread the garlic butter on one side of each slice of sourdough.
Heat a skillet over medium-low heat. Place your bread butter-side down and layer with cheddar and provolone. Add the tuna mixture on top and spread evenly. Close the sandwich.
Cook until deeply golden and crispy, about 3–4 minutes. Carefully flip and cook the other side until golden and the cheese is completely melted. Cover the skillet for a minute if needed to help the cheese melt.
Let it sit for a minute, then slice and serve.
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Cover the skillet for a minute if needed to help the cheese melt completely.
Can I use a different type of bread?
Yes, you can use any bread you prefer, but thick-cut sourdough works best for a crispy texture.
What can I substitute for sweet relish?
You can use chopped pickles or omit it if you prefer a less sweet flavor.
How can I make the tuna salad spicier?
Add a pinch of cayenne pepper or some chopped jalapeños to the tuna salad for extra heat.
Can I use a different type of cheese?
Yes, feel free to substitute with your favorite cheese, but sharp cheddar and provolone provide a nice balance of flavors.
How do I prevent the sandwich from getting soggy?
Ensure the tuna is drained really well and cook the sandwich until it's crispy and golden.
