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Ingredients
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Tuna Salad
Assembly and Bread
Method
Tuna Salad
Drain and Flake
Drain the canned tuna thoroughly and transfer to a medium mixing bowl. Use a fork to flake the tuna into bite-sized pieces.
Mix Dressing
Add mayonnaise, Dijon mustard, and lemon juice to the bowl. Stir until combined and smooth.
Add Vegetables and Seasoning
Fold in the diced celery, diced red onion, chopped parsley, salt, and black pepper. Mix until evenly distributed. Taste and adjust seasoning (add more lemon, salt, or pepper as desired).
Assembly and Grilling
Prepare Bread
Spread a thin, even layer of softened butter on one side of each bread slice. The buttered side will be the exterior for grilling.
Assemble Sandwiches
Place two slices of bread butter-side down on a cutting board. Divide the tuna salad evenly between them, spreading it to within about 1/2 inch of the edges. If using tomato slices or pickles, add them on top of the tuna. Place one slice of Swiss cheese over the tuna on each sandwich, then top with the remaining bread slices, butter-side up.
Preheat Pan
Heat a large skillet or griddle over medium to medium-low heat. Add 1 tsp olive oil to the pan if desired to prevent sticking and help even browning.
Grill the Sandwich
Place the assembled sandwiches in the preheated pan. Cook for 3 to 4 minutes on the first side, pressing gently with a spatula occasionally, until the bread is golden brown and the cheese begins to melt. Carefully flip the sandwiches and cook another 3 to 4 minutes on the second side, pressing to ensure good contact and even melting. If the bread browns too quickly before the cheese melts, reduce the heat and cover the pan with a lid for 1–2 minutes to trap heat and finish melting the cheese.
Rest and Serve
Remove the sandwiches from the pan and let rest for 1 minute. Cut each sandwich in half diagonally if desired. Serve hot with optional pickles, chips, or a small salad.