Meltdown Recipe

Drain and Flake

Open the canned albacore tuna and drain thoroughly. Transfer tuna to a medium mixing bowl and use a fork to flake into small chunks.

Add mayonnaise, Dijon mustard, finely diced celery, minced red onion, lemon juice, chopped capers (if using), salt, and black pepper to the bowl with tuna. Stir until evenly combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Set tuna salad aside in the refrigerator while you cook the bacon.

Heat a large skillet over medium heat. Add the bacon strips in a single layer (you may need to cook in batches). Fry, turning occasionally, until crisp to your preference, about 6–10 minutes depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain. When cool enough to handle, cut each strip in half crosswise for easier sandwich assembly.

Reserve about 1 teaspoon of bacon fat in the skillet (or wipe skillet and add 1 tsp olive oil) for grilling the sandwiches later. If you prefer, discard bacon fat and use the olive oil listed.

Lay out 3 slices of bread for open faces. Spread a thin layer of softened butter on the outside-facing side of each of the 6 bread slices (this will give a golden crust when grilled).

On the unbuttered side of three bread slices, divide the tuna salad evenly, spreading it to cover most of each slice. Top the tuna on each with two sliced pieces of bacon (three halves) and two slices of Swiss cheese (or enough to cover). If using arugula or pickles, add a small handful or a few slices on top of the cheese for extra flavor.

Cap each assembled open sandwich with the remaining bread slices, buttered-side facing out.

Heat the skillet with the reserved bacon fat or 1 teaspoon olive oil over medium-low to medium heat. Carefully place two assembled sandwiches in the skillet (do not overcrowd). Press gently with a spatula or use a heavy pan for even contact.

Grill for 3–4 minutes on the first side until the bread is golden brown and the cheese begins to melt. Flip gently and grill the other side another 3–4 minutes, pressing occasionally, until the cheese is fully melted and bread is deeply golden. Reduce heat if bread is browning too quickly before cheese melts.

If making multiple sandwiches, transfer cooked sandwiches to a low oven (175°C / 350°F) on a sheet tray to keep warm while you finish the rest, or cook in batches.

Cut each sandwich in half on the diagonal. Serve immediately while hot and melty, with pickles or a side salad if desired.