Classic Tuna Melt (Printer-friendly)
Crispy grilled sandwich with creamy tuna and melted cheese
# What You'll Need:
→ Tuna Salad
01 - 1 (5 oz) can tuna in water, drained
02 - 2 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 small celery stalk, finely diced
05 - 1 tbsp red onion, finely diced
06 - Salt and black pepper to taste
→ Sandwich Assembly
07 - 4 slices sandwich bread (white, whole wheat, or sourdough)
08 - 1 tbsp butter, softened
09 - 4 slices Swiss or cheddar cheese
10 - 2 slices tomato
# How To Make It:
01 - In a mixing bowl, combine drained tuna, mayonnaise, Dijon mustard, diced celery, and red onion. Mix thoroughly until evenly distributed. Season with salt and pepper to taste.
02 - Spread softened butter evenly on one side of each bread slice. This buttered side will face outward when cooking to create a golden, crispy exterior.
03 - On the unbuttered side of two bread slices, spread half the tuna salad mixture evenly. Layer with tomato slices if desired, then top each with 2 cheese slices. Place remaining bread slices on top, buttered side facing out.
04 - Heat skillet over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with spatula. Flip carefully and continue cooking until bread is golden brown and cheese is fully melted.
05 - Remove from heat and slice each sandwich diagonally in half. Serve immediately while hot and cheese is still melted.
# Expert Tips:
01 -
- The crunch of buttery bread against creamy tuna salad hits every comfort button you have
- Ready in under 20 minutes but tastes like something from a proper diner
02 -
- Medium heat is your friend, rushing with high heat burns the bread before the cheese melts
- Pressing gently helps the bread make contact with the pan for even browning
03 -
- Buttering to the very edges prevents any sad unbuttered corners
- Letting the assembled sandwich sit for a minute before cutting keeps everything together