Classic Tuna Melt Sandwich (Printable)

Creamy tuna salad with melted cheese on grilled bread

# What You’ll Need:

→ Tuna Salad

01 - 1 (5 oz) can tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 small celery stalk, finely diced
05 - 1 tablespoon red onion, finely diced
06 - Salt and black pepper to taste

→ Sandwich Assembly

07 - 4 slices sandwich bread (white, whole wheat, or sourdough)
08 - 1 tablespoon butter, softened
09 - 4 slices Swiss or cheddar cheese
10 - 2 tomato slices (optional)

# How To Make It:

01 - Combine drained tuna, mayonnaise, Dijon mustard, diced celery, and red onion in a mixing bowl. Mix thoroughly until evenly distributed. Season with salt and fresh black pepper to taste.
02 - Spread softened butter evenly on one side of each bread slice. This buttered surface will face outward during grilling to achieve a golden, crispy exterior.
03 - On the unbuttered side of two bread slices, spread half the tuna salad mixture evenly. Layer with tomato slices if desired, then top each with 2 cheese slices. Place remaining bread slices on top, buttered side facing outward.
04 - Heat skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula. Flip once bread is golden brown and cheese has melted.
05 - Remove from heat and slice each sandwich diagonally in half. Serve immediately while cheese remains warm and gooey.

# Expert Tips:

01 -
  • The crunch of golden bread against creamy tuna salad creates the perfect texture contrast
  • Ready in under 20 minutes but tastes like something from a classic American diner
  • Customizable with whatever cheese and bread you have in your kitchen
02 -
  • Low and steady heat wins the race, burning the bread before the cheese melts is a tragic kitchen mistake
  • Letting the assembled sandwiches sit for a minute before cooking helps everything meld together
  • A well weighted press or heavy pan on top creates that gorgeous diner style compression
03 -
  • Room temperature cheese melts faster and more evenly than cold from the fridge
  • Drain your tuna really well, pressing down with a fork to remove excess water
  • If your skillet is crowded, cook sandwiches one at a time for the best results

Go Back