An easy and delicious homemade tuna salad in a cheesy grilled sandwich
Drain the water from the cans of tuna. Place paper towels on a plate and put the tuna meat onto the paper towels. This will help drain any excess water.
Place the tuna along with the mayo, celery, green onions, sweet pickle relish, and mustard in a bowl. Stir until evenly mixed. Taste for seasoning and add kosher salt and pepper if desired.
Refrigerate the tuna for at least 1 hour before making the tuna melts.
Add 1 Tbsp of the butter in a skillet over low heat. Place 2 slices of the bread when the butter melts. On 1 slice of bread place 2 pieces of cheese, some of the tuna salad, and 2 more slices of cheese.
Take the remaining slice of bread and place it buttered side up to top sandwich. Press down slightly with spatula and let this cook for 1-2 minutes, cover with a lid or another small skillet to hold the heat in. Flip and cook another 2-3 minutes, covered. Repeat with the remaining sandwiches.