Tuna Melt Open-Faced Sandwich (Print Version)

Creamy tuna salad on toasted bread with melted cheese, grilled until golden and bubbling.

# 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 (or Swiss, Gruyère)
12 - 2 tablespoons unsalted butter, softened

# Step-by-Step:

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 until thoroughly incorporated.
03 - Arrange bread slices on a baking sheet. Spread softened butter lightly on one side of each slice. Place buttered side up under broiler for 1–2 minutes until golden.
04 - Flip bread slices so toasted side faces down. Spread tuna salad evenly over each slice. Top with tomato slice, then generously sprinkle with shredded cheese.
05 - Return baking sheet to broiler for 3–5 minutes, watching closely, until cheese melts completely and edges turn golden brown.
06 - Remove from oven and allow to cool briefly before serving warm.

# Expert Tips:

01 -
  • The contrast between hot bubbly cheese and cool creamy tuna salad hits every satisfaction button at once
  • It comes together in under 20 minutes but tastes like something from a diner counter
  • The recipe is endlessly forgiving, working with whatever cheese and bread you have on hand
02 -
  • Broilers vary wildly in intensity, so set a timer and check early rather than walking away
  • The bread should be substantial, anything too delicate will collapse under the weight of the toppings
  • Room temperature tuna salad spreads more evenly than cold, so let it sit while the bread toasts
03 -
  • Shred your own cheese instead of buying pre shredded for better melting and flavor
  • Drain the tuna really well, excess water makes the bread soggy
  • Let the broiler do its final work with the oven door cracked slightly so you can monitor the browning
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