Baked Tuna Melt Sandwich
Tina BevkThis baked tuna melt sandwich is the perfect quick and satisfying breakfast (or lunch…or dinner!). They combine creamy tuna salad with gooey melted cheddar on toasted bread. This recipe has just the right amount of crunch, tang, and savory goodness to make it a family favorite.
And there’s minimal mess – you just broil those in the oven instead of having to make them in a pan!
Tuna Melt Sandwich
Ingredients
- 1 can tuna, drained (5 oz)
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp chopped celery
- 2 tbsp red onion, finely chopped
- 3 small kosher dill pickles
- 4 slices bread
- 2 slices cheddar cheese
- salt and pepper to taste
Instructions
- In a bowl, mix drained tuna, mayonnaise, Dijon mustard, diced celery, red onion, chopped dill pickles, and season with salt and pepper to your preference.
- Spread the tuna mixture evenly onto 2 slices of bread.
- Layer each with a slice of cheddar cheese.
- Arrange the bread slices on a baking sheet and broil on low heat until the cheese is melted and bubbly, about 2-3 minutes.
- Take out from the oven and cut the sandwiches in half.
- Optionally, pair with chips when serving.
Ingredients
- Tuna: The main protein, light and flaky with a mild flavor.
- Mayonnaise: Adds creaminess and richness to the tuna salad.
- Dijon Mustard: Brings a subtle tanginess and depth of flavor.
- Celery: Adds a satisfying crunch to balance the creamy texture.
- Red Onion: Offers a bit of sharpness and a hint of sweetness.
- Kosher Dill Pickles: Provide a tangy, slightly briny kick.
- Bread: The base for holding all the delicious layers together.
- Cheddar Cheese: Melts beautifully for that iconic stretchy, gooey texture.
- Salt and Pepper: Essential for enhancing all the flavors.
See recipe card for quantities.
How to Make Tuna Melt Sandwich
In a bowl, combine drained tuna, mayonnaise, Dijon mustard, diced celery, red onion, chopped dill pickles, and season with salt and pepper to your preference.
Spread the tuna mixture evenly onto 2 slices of bread.
Layer each with a slice of cheddar cheese.
Arrange the bread slices on a baking sheet and broil on low heat until the cheese is melted and bubbly, about 2-3 minutes.
Take out from the oven and cut the sandwiches in half.
Optionally, pair with chips when serving.
Hint: for extra crunch, toast the bread slightly before assembling the sandwiches. This helps prevent sogginess and adds a satisfying crisp texture.
Substitutions & Variations
- Bread Options: Swap white bread for sourdough, rye, or multigrain for added flavor and texture.
- Cheese Choices: Try Swiss, provolone, or pepper jack for a twist on the classic cheddar.
- Spicy Kick: Add a pinch of red pepper flakes or a few slices of jalapeño to the tuna mixture.
- Lighter Option: Use Greek yogurt instead of mayonnaise for a tangy, lower-fat alternative.
💭Crucial Success Tips
Don’t walk away from the broiler! The cheese melts quickly, and you want it perfectly bubbly without burning. Keep an eye on it to ensure perfect results.
FAQ
Yes! Just drain it thoroughly to avoid a watery tuna mixture.
Use a sharp knife to dice them as small as possible for a smoother texture that blends well with the tuna.
Absolutely. You can use a stovetop skillet or panini press to toast the sandwiches instead. Just grill them on medium heat until the cheese melts.
How To Store Tuna Melt Sandwich
Tuna melts are best enjoyed fresh, but if you have leftovers, store the tuna salad in an airtight container for up to 2 days. Assemble fresh sandwiches and broil before serving.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
