▢15 ounces canned tuna packed in water, drained, 1 ½ cups
▢½ cup mayonnaise
▢¼ cup diced celery, ⅛” dice
▢2 tablespoons finely chopped red onion
▢1 tablespoon dill relish
▢1 ½ teaspoons Dijon mustard
▢2 teaspoons sliced green onions
▢1 teaspoon lemon juice
▢¼ teaspoon kosher salt
▢⅛ teaspoon black pepper
▢¼ cup softened butter
▢8 slices bread, white, wheat, sourdough
▢8 slices tomato
▢8 slices cheddar cheese

Instructions  :

Make the Salad – In a large bowl, use a fork to break up the tuna into smaller pieces. Add the mayonnaise, celery, onion, pickle relish, mustard, green onions, lemon juice, salt, and pepper. Stir to combine, mixing well until the desired consistency is reached.
Butter the Bread – Spread some of the softened butter on one side of each bread slice. Alternatively, melt the butter and brush on the bread.
Build the Sandwich – Add 2 slices of cheese on top of one of the unbuttered sides of the bread. Top with 2 slices of tomato, season with salt and pepper. Add ½ cup of the tuna salad. Add the slice of bread on top, butter-side up. Repeat to make four total sandwiches.
Cook First Side – Heat a large cast iron skillet or nonstick pan over medium-low heat. Once hot, add two sandwiches to the pan. Cover and cook until the bread is crisp and golden brown, about 2 to 3 minutes.
Flip Sandwich – Use a spatula to carefully flip the sandwich over. Cover and cook until golden brown and the cheese has melted, about 2 to 3 minutes. Cook the remaining two sandwiches.
Cut & Serve – Slice and serve immediately while still warm.