Classic Tuna Melt Sandwich (Print version)

Golden grilled sandwich with creamy tuna salad and melted cheese on buttery bread

# What you'll need:

→ Tuna Salad

01 - 1 (5 oz) can tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 small celery stalk, finely diced
05 - 1 tablespoon 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 tablespoon butter, softened
09 - 4 slices Swiss or cheddar cheese
10 - 2 slices tomato (optional)

# Method:

01 - Combine drained tuna, mayonnaise, Dijon mustard, diced celery, and red onion in a mixing bowl. Mix thoroughly until well incorporated. Season generously with salt and freshly ground black pepper to taste.
02 - Spread softened butter evenly over one side of each bread slice. This buttered surface will create the golden, crispy exterior when grilled.
03 - Place half the tuna salad mixture on the unbuttered side of two bread slices, spreading it evenly to the edges. Add tomato slices if desired, then top each with two cheese slices. Cover with remaining bread slices, buttered side facing outward.
04 - Heat a skillet or griddle over medium heat. Place assembled sandwiches in the pan and cook for 3 to 4 minutes per side. Press gently with a spatula while cooking to ensure even contact. Flip once the bottom is golden brown and continue until the cheese is completely melted and the second side is equally crispy.
05 - Remove from heat and slice each sandwich diagonally in half. Serve hot while the cheese remains melty and the bread stays crispy.

# Expert advice:

01 -
  • Ready in under 20 minutes but tastes like you put way more effort into it
  • The combination of warm, creamy tuna salad and crispy bread hits every comfort food craving
  • Endlessly customizable based on whats in your fridge
02 -
  • Medium heat is your friend here, too high and the bread burns before the cheese melts
  • Pressing gently with your spatula helps the cheese adhere to the bread
  • Letting the sandwich rest for 30 seconds after cutting keeps the filling from spilling out
03 -
  • Drain the tuna thoroughly and even press it with a paper towel to prevent soggy bread
  • Room temperature ingredients mix more evenly and help the cheese melt faster
  • Cover the pan with a lid for the last minute of cooking if the cheese needs extra help melting

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