Tuna Melt Sandwich
This Tuna Melt Sandwich combines creamy tuna salad with melted cheddar cheese between crispy, buttery sourdough bread for a comforting meal any time of the day.
Ingredients
For the Tuna Salad
- 5 oz canned tuna in water (drained well) Opt for premium canned tuna for better flavor.
- 3 tbsp mayonnaise Using a small amount can provide healthy fats.
- 2 tbsp celery (finely diced) Adds crunch and contains vitamins A, C, K, plus potassium.
- 1 tbsp fresh dill (chopped, or 1 tsp dried)
- 1 tsp lemon juice (freshly squeezed)
- 1/4 tsp black pepper (freshly ground)
For the Sandwich
- 4 slices sourdough bread
- 2 tbsp unsalted butter (softened, divided) Generously spread on the bread for a golden crust.
- 4 oz sharp cheddar cheese (thinly sliced)
Instructions
Make the Tuna Salad
- In a medium bowl, flake the drained tuna with a fork until there are no large chunks remaining.
- Add the mayonnaise, celery, dill, lemon juice, and black pepper. Fold all the ingredients together until evenly mixed but maintain some texture.
- Taste the mixture and adjust any seasoning if needed.
Assemble and Cook
- Spread softened butter on one side of each slice of bread.
- Place two slices of bread butter-side down on a cutting board. Divide the tuna salad equally and spread it out to about 1/2 inch from the edges.
- Place half of the cheddar cheese on top of each tuna layer, then cover with remaining slices of bread, butter-side up.
Grill the First Side
- Heat a large skillet over medium-low heat. Add the sandwiches and cook undisturbed for about 3 to 4 minutes.
- Press gently on the sandwiches with a spatula to ensure even contact with the skillet.
Flip and Finish
- Carefully flip each sandwich over to cook the other side.
- Grill for another 3 to 4 minutes until the second side is golden brown and cheese is melting.
- Cut the sandwiches in half and serve immediately.
Notes
Store leftover tuna salad in an airtight container in the fridge for up to 3 days. Assembled sandwiches are best eaten immediately for optimal flavor and texture. If storing, wrap in foil and refrigerate. Reheat in a skillet for some texture.