Tuna Melt Classic Sandwich (Print Version)

Creamy tuna topped with melted cheese on toasted bread for a warm, satisfying 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, to taste
09 - Black pepper, to taste

→ Sandwich

10 - 4 slices hearty bread (sourdough or whole wheat)
11 - 4 slices tomato
12 - 1 cup shredded cheddar cheese (about 4 oz)
13 - 2 tablespoons unsalted butter, softened

# How To Make It:

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

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can actually make it on a weeknight without stress.
  • The contrast between the creamy tuna, crispy toast, and bubbling cheese creates a texture adventure in every bite.
  • It's humble enough for a solo lunch but elegant enough to serve to guests without apology.
02 -
  • Drain your canned tuna thoroughly—any excess water will make the mixture soggy and dilute all your careful seasoning.
  • Don't spread the tuna too thick or it'll overwhelm the bread; this is about balance, not a tuna tower.
  • The broiler is your friend but also your enemy; keep an eye on it the whole time or you'll end up with charred edges and regrets.
03 -
  • Softened butter spreads easier and browns more evenly than cold butter, so take it out of the fridge a few minutes before you start.
  • If your bread is thin or soft, toast it just slightly on the first pass so it has enough structure to support the toppings without falling apart.
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