This tuna melt sandwich offers the perfect blend of crunch, creaminess, and flavor. It’s easy to whip up with pantry staples, and it only takes a few minutes to prepare. You can customize it with your favorite bread, cheese, and add-ins like tomatoes or pickles. It’s the ultimate comfort food that’s just as great served alone or with a bowl of soup or salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned tuna (drained) mayonnaise celery (finely chopped) red onion (optional, finely chopped) dill pickle or relish (optional) salt and pepper bread (sourdough, rye, or your choice) cheese (cheddar, Swiss, provolone, or American) butter (for toasting the bread)
Directions
In a bowl, mix the drained tuna with mayonnaise, chopped celery, and any optional ingredients like red onion or pickle. Season with salt and pepper to taste.
Butter one side of each slice of bread.
Place a slice of bread, buttered side down, in a skillet over medium heat.
Add a layer of cheese on the bread, then spread a generous portion of tuna salad over the cheese. Top with another layer of cheese if desired.
Place a second slice of bread on top, buttered side up.
Cook for 3–4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Remove from skillet, let rest for a minute, then slice and serve warm.
Servings and timing
This recipe makes 2 sandwiches. Prep time: 10 minutes Cook time: 8 minutes Total time: 18 minutes
Variations
Spicy Tuna Melt: Add chopped jalapeños or a dash of hot sauce to the tuna mixture.
Mediterranean Style: Mix in olives, capers, and feta cheese.
Tomato Lover’s Melt: Add sliced tomato inside before grilling.
Open-Faced: Use a single slice of bread, pile on the tuna and cheese, and broil until melted.
Avocado Tuna Melt: Spread mashed avocado on the bread before adding the tuna mix.
Storage/Reheating
Tuna melt sandwiches are best enjoyed fresh, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. To reheat, warm in a skillet over medium heat until heated through and the bread is crisp again, or toast in a toaster oven. Avoid microwaving as it can make the bread soggy.
FAQs
Can I use a different kind of tuna?
Yes, you can use albacore, chunk light, or even flavored varieties depending on your taste preference.
What’s the best cheese for a tuna melt?
Cheddar, Swiss, provolone, or American cheese melt well and pair nicely with tuna.
Can I make this sandwich ahead of time?
You can prep the tuna salad ahead, but it’s best to assemble and grill the sandwich right before eating.
Is it better to use fresh or canned tuna?
Canned tuna is traditional and convenient, but fresh cooked tuna can be used for a gourmet version.
How do I make it crispier?
Use a generous amount of butter and cook slowly over medium heat for a crisp, golden crust.
Can I bake the tuna melt instead of pan-frying?
Yes, assemble the sandwich and bake at 375°F (190°C) for 10–12 minutes, flipping halfway through.
What bread works best?
Sturdy breads like sourdough, rye, or whole grain work best and hold up well during grilling.
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt is a great lighter alternative to mayo and still adds creaminess.
How do I prevent the filling from spilling out?
Press the sandwich gently while grilling, and use a moderate amount of filling to keep it tidy.
What can I serve with a tuna melt?
It pairs well with tomato soup, potato chips, pickles, or a fresh green salad.
Conclusion
The tuna melt sandwich is a deliciously nostalgic meal that’s quick, customizable, and deeply satisfying. Whether you’re looking for an easy lunch or a comforting dinner, this classic sandwich delivers rich flavors and melty goodness every time. Try it once, and it just might become a regular in your kitchen lineup.
The tuna melt sandwich is a comforting classic that combines creamy tuna salad and melted cheese between slices of golden, buttery toasted bread. Perfect for lunch, dinner, or a hearty snack, it’s easy, quick, and irresistibly satisfying.
Author:Catherine
Prep Time:10 minutes
Cook Time:8 minutes
Total Time:18 minutes
Yield:2 sandwiches
Category:Main Course
Method:Pan-Fried
Cuisine:American
Diet:Low Lactose
Ingredients
1 (5 oz) can tuna, drained
2 tablespoons mayonnaise
2 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped (optional)
1 tablespoon dill pickle or relish (optional)
Salt and pepper to taste
4 slices of bread (sourdough, rye, or your choice)
4 slices cheese (cheddar, Swiss, provolone, or American)
2 tablespoons butter (for toasting bread)
Instructions
In a bowl, mix the drained tuna with mayonnaise, chopped celery, and optional ingredients like red onion or pickle. Season with salt and pepper to taste.
Butter one side of each slice of bread.
Place a slice of bread, buttered side down, in a skillet over medium heat.
Layer cheese on the bread, then spread a generous portion of tuna salad over the cheese. Add another layer of cheese if desired.
Top with a second slice of bread, buttered side up.
Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Remove from skillet, let rest for 1 minute, slice, and serve warm.
Notes
Tuna salad can be prepared ahead and refrigerated for up to 2 days.Use sturdy bread like sourdough or rye to prevent sogginess.Press gently with a spatula while grilling to help seal and crisp the sandwich.Try baking at 375°F (190°C) for a hands-off alternative.Swap mayo with Greek yogurt for a lighter version.
