Instructions

• Prepare 4 cups tuna salad according to the linked recipe so you have 4 cups ready.
• Slice the 3 tomatoes and set the slices aside.
• Lay out the 8 slices of sourdough (or croissant) bread. Assemble 4 sandwiches as follows for each sandwich: place 1 slice of bread, 1 slice of cheddar, 1 cup of the tuna salad (divide the 4 cups evenly), a few tomato slices (divide the sliced tomatoes among the 4 sandwiches), a pinch of kosher salt and freshly ground black pepper on the tomato, another slice of cheddar, and top with the second slice of bread.
• Heat a medium skillet over medium-high heat. Add 2 tablespoons of the softened butter and swirl until melted.
• Carefully place two assembled sandwiches in the hot skillet. Cook until the bottoms are lightly browned, about 3 to 5 minutes.
• Use a spatula to lift each sandwich onto a cutting board and flip each sandwich over. Add 2 more tablespoons of butter to the skillet and let it melt, then return the flipped sandwiches to the skillet. Cook until the second sides are nicely browned, about 3 to 5 minutes. Remove the cooked sandwiches and keep warm.
• Repeat steps 4–6 with the remaining two sandwiches, using the remaining 4 tablespoons of butter (2 tablespoons before cooking the first side and 2 tablespoons before cooking the second side).
• Cut each sandwich in half and serve immediately.