Name: Tuna Melt
Yield: Makes 4 sandwiches
Ingredients: 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 tablespoon kosher salt; 1 teaspoon crushed red pepper flakes; ½ teaspoon celery salt; ½ teaspoon mustard seeds; ½ teaspoon ground coriander; ¼ teaspoon ground turmeric; 2 5-oz. cans water-packed solid white tuna, drained; 1 celery stalk, chopped; ¼ English hothouse cucumber, peeled, chopped; ¼ small red onion, finely chopped; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon whole grain mustard; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh dill; ¼ teaspoon celery salt; ½ cup mayonnaise, divided; Kosher salt and freshly ground black pepper; Hot sauce; 8 slices challah, toasted; 4 ounces cheddar, sliced; Iceberg lettuce leaves

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Alex Lau

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Recipe notes