I recommend playing Wolfie’s album while you are making this sandwich. Then you get two of my favorites at the same time.
25-ounce cans albacore tuna, drained well
4hard-boiled eggs, chopped
1celery stalk, chopped (about ⅓ cup)
⅓cup chopped dill pickles or relish
¼cup chopped Tamed jalapeños
3scallions, trimmed and roughly chopped
½cup mayonnaise
1tablespoon Dijon mustard
½teaspoon smoked paprika
3to 4 tablespoons unsalted butter, room temperature
8slices sourdough bread
8slices pepper jack cheese or cheese of your choice
Kosher salt
Freshly ground black pepper
Add the tuna, chopped eggs, celery, dill pickles, jalapeños, and scallions to a mixing bowl. Mix to incorporate and break up any large chunks of tuna.
To the tuna mixture, add the mayonnaise, mustard, and smoked paprika. Use a rubber spatula to mix until evenly combined. Set aside.
Arrange the sliced bread on a clean work surface. Butter one side of each piece of bread. Flip the bread over so it is now butter-side down. Place 1 piece of cheese on 4 of the slices of bread, tearing in half if needed to fit the bread comfortably. Divide the tuna mixture evenly over the cheese. Top with the remaining 4 slices of cheese, tearing if necessary, and top with the remaining bread, butter-side up.
Heat a large pan over medium heat. Once the pan is warm, add 2 to 3 sandwiches or as many as your pan will allow without overcrowding it. Cook until golden brown and crisp, 3 to 4 minutes. Flip the sandwiches and cook for an additional 2 to 3 minutes until golden brown and the cheese is melted.
Transfer the sandwiches to a cutting board and continue cooking the remaining sandwiches.
Slice in half and serve immediately.