Tuna Melt Sandwich

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

For a crisp Tuna Melt Sandwich, mix well-drained tuna with mayonnaise, Dijon, celery, dill pickle, and lemon, then sandwich it with sharp cheddar between buttered bread. Cook over medium-low heat until the bread is deeply golden and the cheese is fully melted.

Jump to Recipe

The tuna melt has exactly one mechanical problem: the bread can burn before the cheese melts. The fix is not more butter. It is lower heat and a little patience. Medium-low heat gives the cheddar time to soften while the bread turns crisp all the way across instead of getting scorched spots around a cold center.

The tuna salad should be moist but not wet. Drain the tuna well, keep the mayonnaise reasonable, and add celery and pickle for crunch instead of trying to make the filling interesting with more liquid. Sharp cheddar has enough flavor to stand up to the tuna, and a squeeze of lemon keeps the whole sandwich from tasting heavy.

Prep10 minutes

Cook10 minutes

Total20 minutes

Serves4 sandwiches

DifficultyEasy

Ingredients

Servings

10 ounces canned tuna, drained very well
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 celery stalk, finely diced
2 tablespoons finely chopped dill pickle
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
8 slices sturdy sandwich bread
8 slices sharp cheddar cheese
2 tablespoons softened butter

Instructions

1Mix the drained tuna, mayonnaise, Dijon, celery, dill pickle, lemon juice, and black pepper until evenly combined.
2Lay out the bread. Put one slice of cheddar on four slices, divide the tuna salad among them, then top with the remaining cheddar and bread.
3Spread the outside of each sandwich lightly with softened butter.
4Heat a large skillet over medium-low heat. Cook the sandwiches 3 to 4 minutes per side, pressing gently, until the bread is crisp and the cheese is melted. Work in batches if needed.
5Rest 1 minute before cutting so the filling stays in the sandwich instead of escaping onto the board.

Nutrition Information

Estimated per serving: 1 sandwiche (recipe makes 4).

580Calories

34 gProtein

32 gCarbohydrates

35 gTotal Fat

15 gSaturated Fat

2 gFiber

2 gTotal Sugars

950 mgSodium

90 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Drain the tuna aggressively; excess liquid makes the bread soggy from the inside.
Use medium-low heat. High heat browns the bread before the center warms through.
Cheese on both sides of the tuna helps hold the filling in place.

Substitutions

sharp cheddar → Swiss or provolone Choose a cheese that melts smoothly and has enough flavor for the tuna.

dill pickle → sweet pickle relish Use less if your relish is very wet or sweet.

Storage Instructions

Store leftover tuna salad separately from the bread and cheese. Assemble and grill the sandwich when you are ready to eat so the bread stays crisp.

Make Ahead

The tuna salad can be mixed ahead and chilled. Build the sandwiches just before cooking.

Frequently Asked Questions

Why is my tuna melt soggy?

The usual causes are wet tuna, too much mayonnaise, or assembling the sandwich too far ahead. Drain the tuna well and grill the sandwich soon after building it.

How do I melt the cheese without burning the bread?

Keep the skillet at medium-low heat and give each side several minutes. If the bread is browning too quickly, turn the heat down instead of flipping early.