Tuna Melt Classic Sandwich (Print version)

Open-faced sandwich topped with creamy tuna salad and melted cheese for a warm, comforting meal.

# What You 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 (4 oz) shredded cheddar cheese (or Swiss, Gruyère)
12 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Preheat your oven broiler or toaster oven to broil setting.
02 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley if using, lemon juice, salt, and black pepper until thoroughly mixed.
03 - Arrange bread slices on a baking sheet and lightly spread softened butter on one side of each slice. Place buttered side up under the broiler for 1 to 2 minutes until lightly golden, then remove from oven.
04 - Flip each bread slice so toasted side is down. Evenly distribute tuna salad over each slice, top with a slice of tomato, and sprinkle shredded cheese generously.
05 - Return baking sheet to the broiler and cook for 3 to 5 minutes, monitoring closely until cheese is melted, bubbly, and edges are golden brown.
06 - Remove from oven, allow to cool slightly, and serve warm.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, which means you can satisfy a serious lunch craving without planning ahead.
  • The contrast of melted cheese against creamy tuna salad and buttered toast is genuinely hard to mess up, making it feel more impressive than it actually is.
  • You probably have everything already hiding in your kitchen, so there's no special shopping trip required.
02 -
  • Broilers are unpredictable and can burn things faster than you'd think—never leave the kitchen while these are cooking.
  • If your tuna mixture is too wet, it'll make the bread soggy no matter what you do; drain your cans more aggressively than you think necessary.
03 -
  • Soften your butter while you're prepping the tuna so it spreads easily without shredding the bread.
  • A toaster oven broiler gives you more control than a full-sized oven and is easier to monitor; it's worth using if you have one available.
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