Tuna Melt Classic Sandwich (Printable version)

Open-faced tuna and cheese sandwich, broiled to golden perfection with fresh ingredients.

# Needed ingredients:

→ 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 - 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; mix until fully incorporated.
03 - Place bread slices on a baking sheet and lightly spread softened butter on one side of each.
04 - Position the bread, buttered side up, under the broiler for 1 to 2 minutes until lightly golden, then remove from the oven.
05 - Flip the bread slices so toasted side is down, evenly spread tuna salad atop each, add a tomato slice, and sprinkle generously with shredded cheese.
06 - Return the baking sheet to the broiler for 3 to 5 minutes, watching carefully until cheese is melted, bubbling, and edges are golden brown.
07 - Remove sandwiches from the oven, allow to cool slightly, then serve warm.

# Expert advice:

01 -
  • Ready in under 20 minutes but tastes like you fussed all afternoon.
  • The buttered-then-toasted bread trick makes everything feel restaurant-quality.
  • You can prep the tuna salad ahead and just broil when hunger strikes.
02 -
  • Don't skip draining the tuna thoroughly, or the bread becomes soggy and the whole sandwich falls apart when you pick it up.
  • Keep your eyes on the broiler—the difference between golden and burnt is about 30 seconds, and nobody wants charred edges.
  • Softened butter spreads without tearing the bread; cold butter from the fridge will rip holes in every slice.
03 -
  • Make the tuna salad in the morning and refrigerate it; flavors deepen and you're just assembly when hunger hits.
  • The broiler is faster than a regular oven—use a toaster oven broiler if you have one, as it gives you better sight lines and control.
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