INGREDIENTS
1/3 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans tuna
1 ribs celery, finely chopped
2 dill pickles, finely chopped
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar

DIRECTIONS
Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).
Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.
Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.

INGREDIENTS
2 pounds (1 kg) potatoes, cut into 1-inch cubes
2 tablespoons good quality olive oil or canola oil
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced garlic, (or 8 cloves garlic, minced)
2 tablespoons fresh chopped parsley

INSTRUCTIONS
HOW TO ROAST POTATOES
Preheat the oven to 400°F (200°C). Lightly spray a baking sheet or tray with cooking oil spray.
Arrange potatoes on sheet in a single layer. Drizzle with the oil and season with salt, pepper and garlic. Toss so potatoes are evenly seasoned.
Roast in the oven for 45-55 minutes while flipping occasionally, until crisp and golden.
Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately!