Tuna Melt Recipe
This classic Tuna Melt recipe combines flaky tuna salad with sharp Cheddar cheese, layered between slices of rye or sourdough bread and grilled to a golden, melty perfection. The sandwich features a tangy tuna salad made with mayonnaise, cornichons, lemon juice, and fresh dill, topped with ample cheese and buttery toasted bread. Perfect for a comforting lunch or dinner, this tuna melt is both satisfying and easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Tuna Salad
- 3 (6-ounce) cans solid, water-packed tuna, drained
- 3/4 cup mayonnaise
- 1/4 cup finely chopped cornichons or small kosher dill pickles
- 3 tablespoons minced red onion
- 2 tablespoons lemon juice
- 1 packed tablespoon minced fresh dill (optional)
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Assembly and Cooking
- 8 slices rye or sourdough bread, cut 1/2-inch thick
- 8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
- 4 tablespoons softened unsalted butter, plus more as needed
Instructions
- Prepare Tuna Salad: In a medium bowl, flake the drained tuna with a fork. Add mayonnaise, finely chopped cornichons, minced red onion, lemon juice, fresh dill if using, whole-grain mustard, kosher salt, and black pepper. Mix thoroughly until well combined to create a flavorful tuna salad.
- Assemble Sandwiches: Spoon between 1/3 to 1/2 cup of the tuna salad onto four slices of bread, piling it slightly in the center. Evenly distribute the Cheddar cheese on top of the tuna, tearing slices if needed to cover. Place the remaining bread slices on top of each, then spread about 1/2 tablespoon of softened butter on the top of each sandwich.
- Cook First Side: Heat a 10-inch skillet over medium-low heat. Place two sandwiches buttered-side down in the skillet and cook for 3 to 4 minutes, or until the underside is golden brown and crisp.
- Prepare for Second Side: While the first side cooks, spread an additional 1/2 tablespoon of butter on the top side of each sandwich. Carefully flip the sandwiches over, reduce heat to low, and cook for another 3 to 4 minutes to brown the other side and melt the cheese.
- Repeat and Serve: Remove the cooked sandwiches from the skillet. Repeat cooking steps for the remaining two sandwiches. Serve all sandwiches immediately while hot and melty for the best taste and texture.
Notes
- Use firm bread like rye or sourdough to hold the sandwich together well during cooking.
- Adjust the amount of mayonnaise to your preference for creaminess in the tuna salad.
- The fresh dill is optional but adds a pleasant herbal note.
- Cooking over medium-low to low heat ensures the cheese melts without burning the bread.
- Use unsalted butter to control the salt level in the sandwich, balancing the tuna salad seasoning.
Keywords: tuna melt, tuna sandwich, grilled tuna sandwich, cheddar cheese sandwich, quick lunch, easy dinner, stovetop sandwich
Find it online: https://flavorsbymaya.com/tuna-melt-recipe/
