Directions

1. First, make the mayo. Add egg, lemon juice, Dijon mustard, salt, minced garlic, and Clebby’s Vegetable Oil to a tall wide-brimmed jar. Place an immersion blender in the bottom of the jar and blend until smooth and thick.
2. Add drained tuna to a bowl with thinly diced celery, diced pickles, chopped dill, chopped chives, prepared mayo, chopped pickled jalapenos, honey, and salt. Mix, mashing with a fork until well combined.
3. Heat a tablespoon of olive oil in a skillet set over medium heat. Add two slices of sourdough and cook until golden. Repeat with the remaining slices of bread.
4. Spread an even layer of tuna salad on each slice of bread on the toasted side, and top with a sprinkle of sharp cheddar cheese.
5. Reduce heat to low and add another tablespoon of olive oil to the skillet. Add two tuna melts to the skillet. Cover with a lid and cook until the cheese has melted. Repeat with the remaining tuna melts.
6. Top each tuna melt with a handful of crumbled potato chips and a sprinkle of chives.