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Ingredients
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For the salad (choose chicken or tuna)
For the sandwiches
For finishing (optional)
Method
For the salad (choose chicken or tuna)
Prepare protein
If using cooked chicken: shred or dice about 2 cups of cooked chicken (rotisserie, poached, or roasted). If using canned tuna: drain two 5–6 oz cans (about 2 cups flaked) and flake with a fork.
Mix base
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.
Add vegetables & herbs
Fold in the prepared chicken or tuna, 1/2 cup finely diced celery, 2 tablespoons finely diced red onion, and 1 tablespoon chopped dill or parsley (if using). Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Chill (optional)
For best flavor, refrigerate the salad for 10–20 minutes to let flavors meld. If short on time, you can proceed immediately.
Assemble & cook the melts
Butter bread: Lightly spread softened butter on one side of each of the 4 bread slices (about 1/2 tablespoon per slice).
Assemble sandwiches: Place two slices of bread, buttered side down, on a cutting board. Divide the salad evenly between the two slices (about 1 cup salad per sandwich). Top the salad with optional tomato slices and pickles, then place 2 slices of cheese (or enough to cover) over each. Finish with the remaining bread slices, buttered side up.
Cook: Place sandwiches in the hot skillet. Cook 3–4 minutes on the first side, pressing gently with a spatula or a skillet weight, until golden brown. Carefully flip and cook another 3–4 minutes until the second side is golden and cheese is melted. If cheese isn't melting by the time bread is browned, cover the pan for 1–2 minutes to trap heat and finish melting.
Alternative method (oven/broiler): Preheat oven to 400°F (200°C). Assemble sandwiches without toasting. Place on a baking sheet and bake 6–8 minutes, then switch to broil for 1–2 minutes to brown the tops, watching closely.
Slice & serve: Remove sandwiches to a cutting board, let rest 1 minute, then slice in half. Serve hot with optional hot sauce or a sprinkle of paprika.