Moby Dick Sandwich Recipe

Prepare tuna salad

Open and drain the canned tuna thoroughly, then transfer tuna to a medium mixing bowl and break up large chunks with a fork until flaked but not mushy. Add mayonnaise, Dijon mustard, diced celery, finely diced red onion, chopped capers (if using), and chopped fresh dill. Squeeze in the lemon juice, then season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Stir gently until combined; taste and adjust seasoning—add more lemon or salt if needed. The mixture should be moist but not watery. Set aside.

Assemble sandwiches

Lay out 4 slices of bread on a work surface. Divide the tuna salad evenly among them, spreading it to within about 1/2 inch of the edges. Top the tuna on each slice with 1 slice of sharp cheddar cheese, a few leaves of baby spinach or butter lettuce (about 1/4 cup per sandwich), and 3–4 slices of tomato. Place the remaining 4 bread slices on top to close sandwiches.

Grill (optional - Moby Dick grilled variation)

Heat a large nonstick or cast-iron skillet over medium heat. Spread about 1/2 tablespoon of softened butter on the top side of each assembled sandwich (the side that will be in contact with the pan). Place sandwiches butter-side-down in the skillet, then spread remaining butter on the exposed top slices. Cook for 3–4 minutes until the bottom is golden brown and the cheese begins to soften. Carefully flip each sandwich with a spatula and cook another 3–4 minutes until the other side is golden and cheese is melted. If the bread is browning too quickly before the cheese melts, lower the heat to medium-low and cover the skillet briefly (1–2 minutes) to help cheese melt through.

Serve

Remove sandwiches from the skillet and let rest 1 minute. Cut each sandwich diagonally or in half, depending on preference. Serve immediately while warm, optionally with pickles, potato chips, or a simple green salad.