Classic Tuna Melt Sandwich (Printable)

Open-faced sandwich with creamy tuna salad and melted cheese, broiled until golden and bubbly.

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

# Directions:

01 - Preheat your 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 until thoroughly mixed.
03 - Arrange bread slices on a baking sheet and lightly spread softened butter on one side of each slice.
04 - Place bread, buttered side up, under the broiler for 1 to 2 minutes until lightly golden, then remove from oven.
05 - Flip the bread slices to the toasted side down. Evenly distribute tuna salad over each slice, top with a tomato slice, and sprinkle shredded cheese over the top.
06 - Return the baking sheet to the broiler and cook for 3 to 5 minutes, watching carefully, until the cheese melts, bubbles, and edges turn golden brown.
07 - Remove from oven, allow to cool slightly, then serve warm.

# Expert Suggestions:

01 -
  • Ready in less time than it takes to decide what to eat, making weeknight dinners actually manageable.
  • The contrast between creamy tuna and melted cheese creates something richer than the sum of its parts.
  • You can customize the cheese and bread to match whatever's on hand, so it never feels repetitive.
02 -
  • Drain your tuna thoroughly or you'll end up with a soggy sandwich that falls apart the moment you pick it up; I learned this the hard way in front of someone I was trying to impress.
  • Watch the broiler constantly because the difference between golden and burnt is about one minute, and your kitchen doesn't need to smell like tragedy.
  • Don't skip the lemon juice even though it seems small; it's the difference between a good tuna melt and one that makes people ask for your recipe.
03 -
  • Prep your tuna salad earlier in the day and let it sit in the fridge; the flavors meld and the celery softens slightly, making everything taste more intentional.
  • If you're making these for a crowd, arrange the bread and tuna on the sheet ahead of time, then broil the cheese just before serving so everything is hot and the bread is still crispy.
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