New York Deli Tuna Melt

Open the cans of tuna, drain them thoroughly, and squeeze out any excess liquid. Place the drained tuna in a large bowl.

Add the mayonnaise, finely diced celery, finely diced onion, sweet relish, dill pickle juice, black pepper, and salt to the bowl with the tuna.

Using gloved hands or a fork, mix all the ingredients together until well combined. Aim for a consistency where the tuna is mashed and cohesive, not watery. If the mixture seems too wet, you can drain it further or add a tablespoon or two of breadcrumbs or crackers.

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld.

Lightly brush one side of each slice of bread with olive oil. Place the bread slices, oiled side down, in a skillet over medium heat. Toast for about 1-2 minutes per side, until lightly golden and toasted.

Arrange the toasted bread slices on a baking sheet. Top each slice with 2 slices of American cheese. Place the baking sheet under a broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.

On two of the cheese-topped bread slices, place a layer of tomato slices if using.

Generously spoon the chilled tuna salad mixture onto the tomato slices (or directly onto the cheese-topped bread if not using tomato).

Place the remaining two cheese-topped bread slices on top of the tuna salad to complete the sandwiches.