Claudia's Salad Tonnato Melt On Sourdough & Chili Oil Recipe

Combine neutral oil, crushed red pepper flakes, smoked paprika, smashed garlic clove, and salt in a small heatproof bowl or jar.

Warm the oil gently: place the bowl over a small pot of barely simmering water (double-boiler method) for 3–4 minutes until fragrant but not smoking. Alternatively, microwave the mixture for 20–30 seconds until hot to the touch.

Let the oil steep for 10 minutes to temper and develop flavor, then discard the garlic and transfer oil (with the chili flakes) to a small serving container. Keep warm or at room temperature until assembly.

Make the tonnato base

In a medium bowl, flake the drained tuna with a fork until mostly broken up but still slightly chunky.

Add mayonnaise, Greek yogurt, finely chopped anchovy, rinsed capers, lemon juice, Dijon mustard and extra-virgin olive oil. Stir thoroughly to combine into a creamy, slightly coarse spread. Adjust texture with an additional 1–2 tsp water or olive oil if too thick.

Season with salt and black pepper to taste. Taste carefully — the capers and anchovy add saltiness, so start light and adjust.

Fold in the thinly sliced red onion, chopped cornichons, and chopped parsley. Gently toss in the mixed salad leaves until evenly coated but still a little loose — this is Claudia’s salad topping, not a drenched salad.

Preheat a skillet or griddle over medium heat (or preheat an oven to 400°F / 200°C if you prefer oven-melting).

Butter one side of each sourdough slice evenly (about 1/2 tbs per slice). Place two slices, buttered-side down, in the skillet.

Divide the salad tonnato evenly between the two slices in the skillet (about half of the mixture per slice). Smooth the mixture to form an even layer leaving a small border.

Top each with two slices of cheese. Place the remaining sourdough slices on top, buttered-side up, pressing gently to compact the sandwich.

Cook the sandwich for 3–4 minutes per side, lowering heat if the bread browns too quickly, until bread is golden and cheese is melted. If using oven, place assembled sandwiches on a baking sheet and bake 8–10 minutes, flipping once halfway, or until golden and cheese is melted.

Remove sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally.

Divide any remaining salad tonnato on top of each open face if desired (you can also serve the salad on the side). Finish with a light drizzle (about 1/2 tsp per sandwich) of the chili oil over the cut sandwiches and a zest of lemon over each for brightness.

Serve immediately while hot and melty.