Ingredients Jump to Instructions ↓

  1. 8 oz Italian tuna packed in olive oil, drained, with

  2. 1 tbsp oil reserved Charred-rosemary mayonnaise (see below)

  3. 1/8 cup celery hearts, finely chopped

  4. 1/2 tsp celery seed Coarse salt and ground black pepper

  5. 4 slices multigrain bread

  6. 4 slices (about 4 oz) Gruyere cheese Unsalted butter

Instructions Jump to Ingredients ↑

  1. Photo credit: J Muckle/Studio D; food styling by Jamie Kimm for Bruml Conlon Gently flake tuna and place in stainless-steel bowl. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste. Lay bread on work surface. Spread tuna on two slices and layer with Gruyère. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side. Transfer to cutting board and cut in half on diagonal. Serve immediately. How to Make Charred-Rosemary Mayonnaise Ingredients Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp). Bring 4 cups water to boil, reduce to simmer, and add vinegar. Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes. Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard. Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup. Rob Evans is the chef and owner of Hugo's and Duckfat in Portland, Maine. His favorite sandwich besides this one is the BLT from Rosie's, also in Portland More Recipes


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