Gather the ingredients.

In a small bowl, stir together the pesto, mayonnaise, chili crunch, honey, and lemon juice. Season to taste with salt and pepper. Set aside until it’s time to assemble the sandwiches.

Gather the ingredients.

Place the tuna, mayonnaise, mustard, lemon zest and juice, garlic cloves, capers, anchovy, and dill in the bowl of a food processor. Pulse on high until smooth and an almost “whipped” consistency is achieved, stopping as needed to scrape down the sides of the food processor, about 1 minute.

Stir in the chopped onions, salt, and pepper. Adjust the seasoning as desired.

Preparing the bread can depend on the type of bread chosen—the end result should be thin and crispy. Heat 1 tablespoon oil in a large skillet over medium-high, then add 2 pieces of bread at a time, cut side-down. Weigh down using a small skillet or pot and cook until the pieces are golden brown and crispy, 2 to 3 minutes. Remove from the skillet (just brown the interior of the bread) and toast the remaining 2 slices.

To assemble the sandwiches, divide and spread the spicy pesto aioli over the toasted side of each piece of bread.

Divide and spread the tuna mixture across two pieces of the bread. Then layer each tuna-topped piece of bread with 2 slices of tomato and as much avocado as desired.

Top with banana peppers for a slightly spicy-briney punch, if desired. Close sandwiches, slice in half and serve.