Tuna Melt (Jewish New York)

Perhaps one of the all-time great American deli and diner sandwiches is the tuna melt (especially in New York). Simple, savoury, crunchy and creamy, this comfort food classic, is definitely high on my list of Jewish food (but also Americana) favourites. It's all about the simplicity of tuna salad and melted cheese. If you are not up to making your own pickles, go ahead and use kosher store-bought, that's totally fine.

Bread and Butter Pickles:
1 English hothouse cucumber, sliced ⅛” thick
1 habanero chile or 2 jalapeños, halved
1 sprig dill
1 cup distilled white vinegar
½ cup sugar
1 Tbsp. sea salt
1 tsp. crushed red pepper flakes
½ tsp. celery salt
½ tsp. mustard seeds
½ tsp. ground coriander
¼ tsp. ground turmeric

Tuna Salad and Assembly:
2 (5 oz) cans solid white tuna, water-packed, drained
1 celery stalk, chopped
¼ English hothouse cucumber, peeled, chopped
¼ small red onion, finely chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. whole grain mustard
1 Tbsp. fresh chives, finely chopped
1 Tbsp. fresh dill, finely chopped
¼ tsp. celery salt
½ cup Hellmann's mayonnaise, divided
sea salt
black pepper, freshly ground
hot sauce
8 slices challah, toasted
4 oz sharp cheddar or Swiss cheese, sliced
iceberg lettuce leaves

Bread and Butter Pickles:
Pack cucumber, habanero, and dill into a heatproof glass jar; set aside. Bring vinegar, sugar, kosher salt, red pepper flakes, celery salt, mustard seeds, coriander, turmeric, and ½ cup water to a boil in a medium saucepan, stirring to dissolve sugar and salt, then pour into jar. Cover and let cool; chill.

Make-Ahead: Pickles can be made 2 weeks ahead. Keep chilled.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Tuna Salad and Assembly:
Mix tuna, celery, cucumber, onion, oil, lemon juice, mustard, chives, dill, celery salt, and ¼ cup mayonnaise in a medium bowl; season with salt, pepper, and hot sauce.

Place bread on a baking sheet and spread remaining mayonnaise over 4 slices; top with tuna salad and cheese. Bake until cheese is melted, about 4 minutes.

Top melts with lettuce and pickles and close and serve.

Makes 4 sandwiches.