Tuna Melt Open-Faced Sandwich (Printable version)

Creamy tuna salad with melted cheddar on toasted sourdough, broiled until golden and bubbly. Ready in under 20 minutes.

# What You'll Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely chopped
05 - 2 tablespoons red onion, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon juice
08 - Salt and black pepper, to taste

→ Sandwich Assembly

09 - 4 slices hearty bread (sourdough or whole wheat)
10 - 4 slices tomato
11 - 1 cup (about 4 oz) shredded cheddar cheese
12 - 2 tablespoons unsalted butter, softened

# How to Prepare:

01 - Preheat your oven broiler or set a toaster oven to broil setting.
02 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Arrange bread slices on a baking sheet. Lightly spread butter on one side of each slice. Place bread buttered side up under the broiler for 1–2 minutes until golden brown. Remove from oven.
04 - Flip each bread slice so the toasted side faces down. Spread tuna salad evenly over each slice. Top with a tomato slice, then sprinkle generously with shredded cheese.
05 - Return the baking sheet to the broiler and cook for 3–5 minutes, watching closely to prevent burning. Cook until cheese is completely melted, bubbling, and edges are golden brown.
06 - Remove from oven and allow to cool for 2–3 minutes before serving warm.

# Expert Tips:

01 -
  • It comes together in under 20 minutes but tastes like something from a diner counter
  • The contrast between warm melted cheese and cool crisp tuna creates that perfect bite every time
  • You can customize the cheese and bread based on whatever you have in the fridge
02 -
  • Broilers vary wildly in intensity, so stay close by—your tuna melts can go from perfect to burnt in 30 seconds flat
  • Let the assembled melts sit for about 2 minutes after broiling so the cheese sets slightly and doesn't slide right off when you bite in
03 -
  • Drain the tuna really well—press it with a fork to get out excess water so your tuna salad doesn't become watery
  • If your cheese is browning too fast but not melting through, tent the baking sheet loosely with foil for the last minute
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