Tuna Melt Open-Faced Sandwich

Rainy Tuesday afternoons were made for open-faced sandwiches. I stumbled onto this combination during college when the cafeteria sandwich station had a broken toaster. The kitchen staff suggested popping everything under the broiler instead, and that first bubbling, golden tray changed my entire relationship with tuna melts forever.

My roommate used to request these on study nights. We'd eat them standing at the counter, cheese stretching between bites, debating whether tomato belonged on tuna melts (it absolutely does). The smell would drift down the hallway, and suddenly half the floor was in our tiny kitchen asking for the recipe.

Ingredients

• Tuna in water: Two 5-ounce cans, well drained. Oil-packed tuna makes it too rich and overwhelms the delicate balance.
• Mayonnaise: 1/4 cup adds the necessary creaminess. Greek yogurt works too, but mayonnaise gives that classic diner taste we're after.
• Dijon mustard: Just 1 tablespoon cuts through the richness and adds a subtle sharpness that regular mustard cannot achieve.
• Celery: One stalk, finely chopped. This is not optional for the crunch it provides between soft tuna and melted cheese.
• Red onion: 2 tablespoons finely minced. The sweetness here balances the savory tuna better than white onion.
• Fresh parsley: 1 tablespoon chopped. Adds brightness and makes everything taste homemade rather than assembled.
• Lemon juice: 1 teaspoon fresh squeezed. This small amount wakes up all the other flavors and prevents the salad from feeling heavy.
• Hearty bread: Four slices sourdough or whole wheat. Flimsy bread will collapse under the weight, so choose something substantial.
• Tomato: Four ripe slices. The acidity here is crucial for cutting through the cheese layer.
• Shredded cheddar cheese: About 1 cup or 4 ounces. Pre-shredded works, but shredding it yourself gives better melt coverage.
• Unsalted butter: 2 tablespoons softened. This creates that golden, crispy foundation that holds everything together.

Instructions

Preheat your broiler:

Position your oven rack about 6 inches from the heat source. This distance prevents burning while still achieving that perfect bubbly cheese.

Mix the tuna salad:

Combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and pepper in a medium bowl. Fold everything together gently until combined but still with some texture visible.

Prepare the bread:

Lay your bread slices on a baking sheet. Spread softened butter lightly on one side of each slice. Do not skip this step, it is what creates the golden, crispy base.

Toast the buttered side:

Place bread buttered side up under the broiler for 1 to 2 minutes. Watch closely because broilers vary wildly in intensity. You want light golden, not burned.

Assemble the sandwiches:

Flip each slice so the toasted side faces down. Spread tuna salad evenly over the untoated side. Top with tomato slices, then generously sprinkle cheese over the tomatoes.

Melt everything together:

Return to the broiler for 3 to 5 minutes. The cheese should bubble and brown slightly at the edges while the tuna warms through. Watch closely during the final minute.

Rest briefly before serving:

Let the sandwiches sit for about 2 minutes after removing from the oven. This prevents the cheese from sliding off immediately when you take that first bite.

Pin It

Years later, I made these for my own kids during a power outage. We cooked them on a panini press pressed into service as an indoor grill, and they declared it the best dinner ever. Sometimes the simplest meals become the ones they remember longest.

Making It Your Own

Once you have the basic technique down, the variations are endless. Swiss cheese gives it a sophisticated diner feel, while pepper jack adds a kick that cuts through the creaminess. I have even used brie when feeling fancy, though purists might object.

The Bread Choice Matters

Sourdough is my go-to for its tang and structural integrity. Whole wheat works beautifully too, adding a nutty depth that complements the tuna. Whatever bread you choose, let it sit out for an hour before using. Stale bread actually toasts better and holds up to the toppings without collapsing.

Serving Suggestions That Work

A simple green salad with vinaigrette cuts through the richness perfectly. Pickles on the side add a bright acidic contrast that keeps each bite interesting. For a more substantial meal, a cup of tomato soup turns this into comfort food heaven. Here are some quick serving ideas I have learned over the years.

• Serve immediately because these are best eaten while the cheese is still molten
• Cut diagonally for easier handling, especially if serving to children
• Have extra napkins ready because melted cheese has a way of escaping

Pin It

There is something deeply satisfying about the first bite when the cheese stretches between the sandwich and your fork. This recipe has fed me through college exams, rainy weekends, and countless busy weeknights, and it never disappoints.

Your Questions Answered

→ What type of bread works best for a tuna melt?

Hearty breads like sourdough, whole wheat, or rustic Italian stand up beautifully to the broiler. They develop a satisfying crunch while supporting the weight of the toppings without becoming soggy.

→ Can I make this ahead of time?

Prepare the tuna salad up to 24 hours in advance and store it refrigerated. Assemble and broil the sandwiches just before serving for optimal texture and melted cheese perfection.

→ What cheese varieties work well?

Sharp cheddar delivers classic flavor, but Swiss offers nutty depth, Gruyère adds excellent meltability, and pepper jack brings gentle heat. Mozzarella creates that gorgeous cheese pull.

→ How do I prevent soggy bread?

Lightly toasting one side of the bread before adding toppings creates a barrier against moisture. Buttering this toasted side adds flavor and additional protection against the tuna salad.

→ Can I use fresh tuna instead of canned?

Absolutely. Grill or sear a fresh tuna steak, flake it into chunks, and fold it with the dressing ingredients. This elevates the dish with a more delicate, premium texture.

→ What sides complement a tuna melt?

A crisp green salad with vinaigrette cuts through the richness. Pickles, coleslaw, or roasted vegetables also balance the meal. Tomato soup creates a classic comforting pairing.