Tuna Melt

Ingredients

• 1 English hothouse cucumber, sliced ⅛” thick
• 1 habanero chile or 2 jalapeños, halved
• 1 sprig dill
• 1 cup distilled white vinegar
• ½ cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon celery salt
• ½ teaspoon mustard seeds
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• 2 5-oz. cans water-packed solid white tuna, drained
• 1 celery stalk, chopped
• ¼ English hothouse cucumber, peeled, chopped
• ¼ small red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole grain mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh dill
• ¼ teaspoon celery salt
• ½ cup mayonnaise, divided
• Kosher salt and freshly ground black pepper
• Hot sauce
• 8 slices challah, toasted
• 4 ounces cheddar, sliced
• Iceberg lettuce leaves

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