Tuna Arugula Sandwiches

Directions

For the yogurt:

In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

For the sandwiches:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Season the tuna with salt and pepper.

Drizzle with the oil and sprinkle with the herbs de Provence.

Grill for 3 to 4 minutes on each side for medium-rare.

Place a slice of cheese on each piece of fish during the last minute of grilling.

Using a pastry brush, brush the bottom half of the bread with ¼ cup of olive oil.

Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.

Spread the grilled bread with the sweet pickle mayonnaise.

Place a tuna steak on top.

Top with the arugula and drizzle with olive oil.

Season with salt and pepper, to taste, and serve.