Tuna Melt Sandwich Recipe
This tuna melt sandwich recipe is creamy tuna salad tucked under a blanket of melted cheddar on crisp, buttery toast. It works because you toast the bread in a skillet so the outside stays shatter-crisp while the cheese melts into the warm tuna — no soggy microwave sandwich vibes
Ingredients
Ingredients
- 2 cans (5 oz / 142 g each) tuna in water, well drained
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard or yellow mustard
- 2 tablespoon finely diced celery
- 2 tablespoon finely diced red onion or green onion
- 1 tablespoon sweet pickle relish optional
- 1 teaspoon lemon juice
- ¼ tsp garlic powder
- ¼ tsp black pepper
- Pinch of salt, to taste
- 4 slices sturdy sandwich bread sourdough, white, or whole wheat
- 4–6 slices cheddar cheese or 1 cup shredded
- 2 tablespoon soft butter, for the outside of the bread
- Optional: tomato slices, dill pickles on the side
Instructions
Instructions
- Mix the tuna salad. In a bowl, flake the drained tuna with a fork. Stir in mayonnaise, mustard, celery, onion, relish (if using), lemon juice, garlic powder, pepper, and a pinch of salt. Taste — tuna brands vary in saltiness.
- Assemble. Butter one side of each bread slice. Place two slices butter-side down on a cutting board. Layer cheese, a generous scoop of tuna salad, optional tomato, more cheese, then top with the remaining bread (butter-side up).
- Griddle. Heat a large skillet over medium. Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted. Lower the heat if the bread browns before the cheese melts.
- Rest and slice. Let sit 1 minute, then cut on the diagonal. Serve with pickles.