Tuna Melt Classic Sandwich (Printable Version)

Open-faced tuna topped with melted cheddar for a warm, savory meal ideal for lunch or light dinner.

# What You'll Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely chopped
05 - 2 tablespoons red onion, finely chopped
06 - 1 tablespoon fresh parsley, chopped (optional)
07 - 1 teaspoon lemon juice
08 - Salt and black pepper, to taste

→ Sandwich

09 - 4 slices hearty bread (sourdough or whole wheat)
10 - 4 slices tomato
11 - 1 cup (about 4 oz) shredded cheddar cheese (or Swiss, Gruyère)
12 - 2 tablespoons unsalted butter, softened

# Method:

01 - Preheat the oven broiler or set a toaster oven to broil.
02 - Combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley (if using), lemon juice, salt, and black pepper in a medium bowl. Mix until thoroughly blended.
03 - Arrange bread slices on a baking sheet. Lightly spread softened butter on one side of each slice.
04 - Place the bread, buttered side up, under the broiler for 1 to 2 minutes until lightly golden. Remove from the oven.
05 - Flip bread slices so toasted side faces down. Evenly spread tuna salad over each slice, then top with a tomato slice followed by shredded cheese.
06 - Return the baking sheet to the broiler and cook for 3 to 5 minutes. Monitor closely until cheese is melted, bubbling, and edges are golden brown.
07 - Remove from the oven and allow to cool slightly before serving warm.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, yet tastes like you've been cooking all day.
  • The contrast between creamy tuna salad and molten cheese is genuinely addictive.
  • One sandwich feeds you completely, and you won't be hungry three hours later.
02 -
  • Don't walk away from the broiler—it goes from golden to burnt faster than you can check your phone, and burnt cheese tastes like regret.
  • The bread needs to be sturdy enough to support wet tuna salad without becoming a soggy collapse; thin bread is the enemy here.
03 -
  • Soften your butter in advance and spread it evenly so every part of your bread toasts uniformly instead of having burnt spots and pale patches.
  • Buy good bread that can actually hold weight without falling apart, and drain your tuna aggressively so you don't end up with a wet mess.
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