Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

• 1/2 cup mayonnaise
• 1/2 cup finely diced sweet pickles (about 2 pickles)
• 4 (4 to 6-ounce) albacore tuna steaks
• Kosher salt and freshly ground black pepper
• Olive oil, for drizzling, plus 1/4 cup
• 4 teaspoons herbs de Provence
• 4 slices sharp white Cheddar
• 1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)
• 2 cups arugula, thinly sliced

1. For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.
2. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
3. Season the tuna with salt and pepper.
4. Drizzle with the oil and sprinkle with the herbs de Provence.
5. Grill for 3 to 4 minutes on each side for medium-rare.
6. Place a slice of cheese on each piece of fish during the last minute of grilling.
7. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil.
8. Cut into 4 pieces, each about 4-inches long and 3-inches wide.
9. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
10. Spread the grilled bread with the sweet pickle mayonnaise.
11. Place a tuna steak on top.
12. Top with the arugula and drizzle with olive oil.
13. Season with salt and pepper, to taste, and serve.
14. Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven.
15. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.

mayonnaise, sweet pickles, kosher salt, olive oil, herbs, bread, arugula

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/open-faced-tuna-sandwiches-with-arugula-and-sweet-pickle-mayonnaise-recipe.html (may not work)