Tuna Melt Sandwich

Name: Tuna Melt Sandwich
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: american
Ingredients: 370 g canned tuna (drained (two 5 oz cans)); 3 tbsp mayonnaise; 1 pcs celery (small stalk, finely diced); 0.25 cup onion (finely diced); 1 tsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pinch black pepper; 1 pinch salt; 8 slices sourdough bread; 8 slices cheddar cheese (sharp cheddar preferred); 2 tbsp butter (softened)

RATING

4.6/5(187)

TASTE SCORE

9/10

A golden, buttery toasted sandwich filled with creamy tuna salad and gooey melted cheddar cheese. The crunch of the toasted bread against the warm, savory tuna filling makes this diner classic one of the most satisfying comfort food sandwiches you can make at home in under 15 minutes.

PREP

COOK

SERVES

1 PIECE

753 cal

SERVINGS

METHOD · 4 STEPS

mix
Make the tuna salad.
1.Drain the canned tuna very well, pressing out excess liquid.
2.In a mixing bowl, flake tuna with a fork until fine.
3.Add mayonnaise, diced celery, diced onion, lemon juice, dijon mustard, black pepper, and salt. Mix until evenly combined.
TIPDrain the tuna thoroughly — excess liquid makes the bread soggy.
assemble
Assemble the sandwiches.
1.Lay 4 slices of sourdough bread on a clean surface.
2.Spread butter on one side of each of the remaining 4 slices.
3.Divide the tuna salad evenly among the 4 unbuttered slices.
4.Top each with 2 slices of cheddar cheese.
5.Close sandwiches with the buttered bread, buttered side facing out.
fry · ~7 min
Toast the sandwiches until golden.
1.Heat a large skillet over medium-low heat.
2.Place sandwiches buttered-side down in the skillet.
3.Cook until golden brown and crisp, about 3 to 4 minutes.
4.Carefully flip and cook the other side until golden and cheese is fully melted, about 3 to 4 minutes more.
TIPMedium-low heat is key — high heat burns the bread before the cheese melts. Cover the skillet with a lid for the last minute to help melt the cheese.
serve
Slice and serve immediately.
Transfer to a cutting board, slice each sandwich diagonally, and serve hot while the cheese is gooey.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the tuna very well to avoid soggy bread.
2
Use sharp cheddar for a more pronounced cheesy flavor.
3
Spread butter evenly on the bread for even browning.
4
Cook on medium-low heat to melt the cheese without burning the bread.
5
Cover the skillet with a lid for the last minute to help the cheese melt fully.
6
Let the cooked sandwich rest for 30 seconds before slicing to keep the filling intact.

RECIPE VARIATIONS