Tuna lovers! Meet your ultimate sandwich: Best-Ever Tuna Melt. With just the right amount of crunch, melty cheddar cheese, and a couple good slices of tomato, you might even convert a tuna hater. The key to this sandwich is that the tuna salad is not your bog-standard, bland tuna salad. We packed this sandwhich full of celery, pickles, red onion and pepper flakes to make a flavorful salad that eats just as good by itself as it does in this sandwich.

Serves 4

delish.com

INGREDIENTS
1/3 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans tuna
1 ribs celery, finely chopped
2 dill pickles, finely chopped
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar

INSTRUCTIONS
Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).

Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.

Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

[Maybe use panini press]

In this Breakfast Burger recipe inspired by In-N-Out’s Animal-Style burgers, the all-beef patty is slathered with mustard and then seared.

Serves 2

saveur.com

INGREDIENTS
FOR THE SPECIAL SAUCE:
3 Tbsp. mayonnaise
1 Tbsp. dill pickle relish
1 Tbsp. ketchup
½ tsp. sugar
¼ tsp. paprika
¼ tsp. white vinegar
FOR THE BURGERS:
4 oz. ground beef, preferably 80 percent lean
Kosher salt and freshly ground black pepper
2 tsp. vegetable oil, divided
1 Tbsp. mayonnaise, plus more for serving
2 hamburger buns
Torn lettuce and sliced tomato, for serving
2 tsp. yellow mustard
2 American cheese slices
2 large eggs

INSTRUCTIONS
Make the special sauce: In a small bowl, whisk together the mayonnaise, relish, ketchup, sugar, paprika, and vinegar.

Spread the cut sides of the bun halves evenly with the mayonnaise, then place them cut-side down in a large skillet and turn the heat to medium. Toast until golden, about 1 minute, then transfer to two serving plates. Spread the bottom halves with special sauce (reserving any leftover sauce for another use) and top with lettuce and tomato.

Make the burgers: Shape the beef into two 4-inch patties and season, then sprinkle generously with salt and black pepper. To the empty skillet, add 1 teaspoon of the oil and turn the heat to high. When it’s hot and beginning to smoke, add the burgers and cook, undisturbed, until browned on one side, about 3 minutes. Using a pastry brush or spoon, paint the uncooked sides evenly with the mustard, then flip and top each burger with one slice of cheese. Cook until well browned and cooked to the desired doneness, 2–5 minutes more. Place the burgers atop the sauced bun halves.

To the empty skillet, add the remaining oil and crack in the eggs. Fry until crisp and the whites are set, about 2 minutes. Gently flip and continue to cook until the yolks are beginning to set, about 2 minutes more. Top the burgers with the fried eggs and serve immediately.