|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 3g||10%|
|Total Sugars 6g|
|Vitamin C 12mg||58%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The tuna melt is an American classic, and there are nearly as many ways to make it as there are American families. This recipe is for closed tuna melt skillet sandwiches, but you could certainly change it up and make paninis or baked open-face sandwiches.
The ingredients are adaptable as well. Use your favorite melting cheese and feel free to change the tuna salad ingredients. Omit the onion or replace it with minced bell pepper or more celery. Instead of sliced tomato, top it off with slices of roasted red pepper. The bread is easy—use what you like. You could even assemble your tuna sandwiches on savory slices of French toast!
10 ounces tuna (two 5-ounce cans)
1/3 cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoons finely chopped red onion
3 tablespoons finely chopped celery
3 tablespoons chopped parsley
1 tablespoon lemon juice (or pickle juice)
1 tablespoon chopped fresh dill, optional
1/8 teaspoon ground black pepper
1 large tomato (thinly sliced, 8 slices)
6 ounces shredded cheddar cheese (1 1/2 cups, or about 8 thin slices of cheddar or American cheese)
8 slices bread
3 tablespoons butter (softened)
Gather the ingredients.
Drain the tuna and transfer it to a medium bowl.
Add the mayonnaise, Dijon mustard, red onion, celery, parsley, lemon juice, dill (if using), and pepper to the tuna, stirring until well blended.
Spread the tuna mixture onto a slice of bread. Top with 2 slices of tomato and about 1/4 cup of the cheese (or 1 to 2 slices).
Place another slice of bread on top of the cheese layer and carefully spread about 1 teaspoon of the butter over top. Repeat with the remaining bread, tuna, tomato slices, and cheese.
Heat a skillet over medium. Place 1 or 2 sandwiches in the pan, buttered side down. Butter the top piece of bread and cook for about 4 to 6 minutes or until the bottom is golden brown. Carefully turn the sandwich over and continue to cook for 4 or 5 minutes to brown the other side. Repeat with the remaining sandwiches.
Slice the sandwiches and serve with potato chips or fries and dill pickle slices.
What's the Best Bead for Tuna Melts?
Can You Reheat a Tuna Melt Sandwich?
While a tuna melt sandwich is best when it's freshly made, leftovers may be reheated in a 350 F oven until the sandwich is warm and the cheese is melted.
What Is a Good Side To Serve With a Tuna Melt?
Potato chips or French fries are excellent choices. A tuna melt sandwich also pairs well with a tossed salad, coleslaw, tomato soup, or sweet potato fries.
- To save time, make the tuna salad mixture up to 1 day in advance.
- When buttering bread to be grilled, make sure to cover the entire surface of the bread.
Sheet Pan Tuna Melt Sandwiches
- Closed Tuna Melt Sandwiches: Preheat the oven to 450 F and lightly grease a sheet pan. Arrange the sandwiches on the sheet pan, butter side down. Butter the top of the sandwiches. Place the pan in the oven and bake for about 4 to 5 minutes. Flip them over and bake for about 4 to 5 minutes longer.
- Open-Face Tuna Melts: Heat the oven to 450 F and lightly grease a sheet pan. Butter 4 thick slices of bread and place them, butter-side down, on a sheet pan. Top the bread with a layer of cheese, a layer of tuna, 2 tomato slices, and another layer of cheese. Bake in the preheated oven until the cheese is melted.
- Add 1 to 2 teaspoons of chopped dill pickle or dill relish to the tuna mixture.
- Add 1 finely chopped or grated hard-boiled eggs to the tuna mixture.
- Replace the cheddar cheese with Swiss cheese, fontina, Monterey Jack, or pepper jack cheese.
- For delicious tuna paninis, cook the tuna melt in a panini press for about 3 to 4 minutes.
- For a little "zing," add a layer of 2 or 3 pickled jalapeño rings to each sandwich.