Tuna Melt Open-Faced Sandwich (Printer-friendly)

Creamy tuna salad topped with melted cheese on grilled bread for a comforting meal ready in under 20 minutes.

# What You'll Need:

→ 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
07 - 1 teaspoon lemon juice
08 - Salt and black pepper, to taste

→ Sandwich Assembly

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 - Turn on your oven broiler or set toaster oven to broil setting for high-heat melting.
02 - Combine drained tuna, mayonnaise, Dijon mustard, chopped celery, red onion, parsley, lemon juice, salt, and black pepper in a medium bowl. Mix thoroughly until all ingredients are evenly distributed.
03 - Place bread slices on a baking sheet. Spread softened butter lightly on one side of each slice. Broil butter-side up for 1-2 minutes until golden brown, then remove from oven.
04 - Flip each bread slice so toasted side faces down. Spread tuna salad evenly over all slices. Layer tomato slices on top, then generously sprinkle with shredded cheese.
05 - Return baking sheet to broiler and cook for 3-5 minutes, monitoring closely. Remove when cheese is fully melted, bubbling, and edges are golden brown.
06 - Let sandwiches cool for 2-3 minutes before serving warm.

# Expert Hints:

01 -
  • The contrast between warm, melty cheese and cool, creamy tuna salad hits every satisfaction button
  • Ready in under 20 minutes but tastes like something from a proper diner
  • Endlessly customizable once you master the basic broiling technique
02 -
  • Broiling is fast and unforgiving. Set a timer and do not walk away, because the difference between golden perfection and burned cheese is about 45 seconds.
  • Draining the tuna thoroughly is essential. Excess water makes the bread soggy before the cheese even melts.
  • The first toasting of the bread creates a barrier that keeps the tuna salad from soaking through to the bottom slice.
03 -
  • Room temperature tuna salad spreads more evenly without tearing the bread
  • Shred your own cheese from a block instead of buying pre-shredded for superior melting
  • Line your baking sheet with parchment for easier cleanup if cheese drips
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