Tuna Melt Classic Sandwich (Print version)

Open-faced tuna topped with creamy salad, tomato, and melted cheddar on toasted sourdough bread.

# What You'll 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

# How to Make It:

01 - In a medium bowl, combine the tuna, mayonnaise, Dijon mustard, celery, red onion, parsley (if using), lemon juice, salt, and black pepper. Mix thoroughly until fully blended.
02 - Set your oven broiler or toaster oven to broil and allow to preheat.
03 - Place bread slices on a baking sheet. Lightly spread softened butter on one side of each slice. Place the buttered side up under the broiler for 1 to 2 minutes until golden brown, then remove from oven.
04 - Flip the toasted bread slices so the toasted side is down. Evenly spread prepared tuna salad on each slice. Layer one tomato slice on top, then generously sprinkle shredded cheese over each assembly.
05 - Return the baking sheet to the broiler. Broil for 3 to 5 minutes, monitoring closely until cheese melts completely and bubbles with golden brown edges.
06 - Remove from oven and allow to cool slightly before serving warm.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, turning pantry staples into something genuinely craveable.
  • The contrast between crispy buttered bread and creamy tuna filling actually tastes elegant, not humble.
  • You can make it exactly how you like it—swap cheeses, adjust the mayo, play with spices—and it always works.
02 -
  • Drain your tuna thoroughly—I learned this the hard way when a sandwich turned into a sopping mess that fell apart on the plate.
  • Don't skip the lemon juice; it's what separates a really good tuna salad from one that tastes flat and one-note.
  • Keep your eye on the broiler during the final melt; cheese bubbles and browns fast, and it's the difference between melted perfection and burnt edges.
03 -
  • Make the tuna salad while the bread is toasting—this timing trick means you're never waiting around for anything.
  • If you don't have fresh parsley, skip it rather than using dried; a little restraint beats something that tastes like an herb cabinet.
  • Leftover tuna salad keeps in the fridge for three days and makes a perfect lunch on crackers or lettuce the next day.
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