In a small bowl, mix together the pesto, mayonnaise, chili crunch, honey, and lemon juice until well combined. Season with fine salt and ground black pepper to taste. Set aside until ready to assemble the sandwiches.

In a food processor, combine tuna, mayonnaise, Dijon mustard, lemon zest and juice, garlic cloves, capers, anchovy paste or filets, and dill. Pulse on high speed until the mixture is smooth and whipped in texture, about one minute, scraping down the sides as needed.

Transfer the tuna mixture to a bowl. Stir in the diced red onions, salt, and pepper. Taste and adjust seasoning as desired.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add two pieces of bread, cut side down, to the skillet. Press down using a small skillet or pot to ensure even browning. Cook for 2 to 3 minutes until the interior is golden and crispy. Remove and repeat with the remaining two slices of bread.

Spread the prepared spicy pesto aioli evenly on the toasted side of each slice of bread. Divide the tuna mixture equally onto two pieces of bread. Layer each tuna-topped piece with two slices of tomato and enough avocado slices to your liking.

Top with pickled banana peppers for a spicy and briny kick if desired. Close the sandwiches with remaining bread slices, slice each sandwich in half, and serve immediately.