Tuna Melt Classic Sandwich (Printable version)

Open-faced tuna melt with creamy tuna salad, melted cheese, and toasted bread in minutes.

# Ingredient List:

→ 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 Steps:

01 - Set your oven broiler or toaster oven to broil.
02 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley (if using), lemon juice, salt, and black pepper until evenly mixed.
03 - Place bread slices on a baking sheet and lightly butter one side of each slice.
04 - Position bread buttered side up under the broiler for 1 to 2 minutes until lightly golden, then remove from oven.
05 - Flip bread slices so toasted side is down. Spread tuna salad evenly over each, add a tomato slice, then top with shredded cheese.
06 - Return to broiler and cook for 3 to 5 minutes, watching carefully, until cheese is melted, bubbling, and edges are golden brown.
07 - Remove from oven, allow to cool slightly, then serve warm.

# Expert Advice:

01 -
  • It's ready in under 20 minutes, which means lunch can actually happen on a weekday instead of becoming a fantasy.
  • The broiler does the heavy lifting, giving you that restaurant-style golden crust and bubbling cheese without any fuss.
  • Creamy, tangy, toasty—every bite has a reason to exist, and leftovers are just as good reheated the next morning.
02 -
  • Drain your tuna thoroughly or your sandwich becomes a soggy mess—this one mistake ruins more tuna melts than any other single thing.
  • Don't walk away from the broiler; the difference between golden and blackened is literally 30 seconds, and you have to watch for it.
03 -
  • Room temperature butter spreads like a dream, but most people use cold butter straight from the fridge and wonder why it tears the bread.
  • If your broiler is a little overzealous, line your baking sheet with foil and keep it one rack level lower—this buys you those crucial seconds you might need.
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