The Ultimate Firecracker Spicy Tuna Melt

Drain the 2 cans of albacore tuna thoroughly to ensure the salad isn't watery. Flake the tuna into a medium mixing bowl.

To the bowl, add 3 tablespoons Kewpie mayo, 1 1/2 tablespoons sriracha, 1 teaspoon toasted sesame oil, and 1/2 teaspoon soy sauce. Mix until the tuna is evenly coated.

Fold in the crunch elements: 1 stalk of finely diced celery, 2 tablespoons minced red onion, 2 tablespoons chopped pickled jalapeños, and 1 tablespoon sliced scallions. Season with black pepper to taste (salt is likely unnecessary due to the soy and tuna).

Assemble the sandwiches: Lay out 4 slices of sourdough. Place 1 oz of Sharp Cheddar on two of the slices. Divide the spicy tuna mixture evenly on top of the cheddar. Top the tuna with 1 oz of Pepper Jack cheese each, then close with the remaining bread slices.

Generously spread 1 tablespoon of softened butter on the top exterior of each sandwich.

Heat a cast-iron skillet or non-stick pan over medium-low heat. Place the sandwiches butter-side down in the pan. While the bottom cooks, butter the top side (now facing up) with the remaining butter.

Cover the pan with a lid (this helps the cheese melt before the bread burns) and cook for 3-4 minutes until golden brown. Flip carefully and cook the other side uncovered for another 3 minutes until crispy and the cheese is fully melted.

Remove from heat, let rest for 1 minute, slice diagonally, and serve immediately.