Tuna Melt Open-Faced Sandwich

The smell of broiling cheese still takes me back to my first apartment, where a tiny toaster oven was my entire kitchen. I discovered tuna melts completely by accident one rainy Tuesday when I was too broke to order takeout but craving something hot and comforting. That first attempt was messy, with cheese dripping everywhere, but biting into that crispy, bubbling sandwich felt like a revelation.

Last winter, my sister came over unexpectedly during a snowstorm, and I threw these together with whatever I had in the fridge. We sat on the floor eating them straight from the baking sheet while watching bad movies, and she declared them better than any restaurant version shed ever tried.

Ingredients

• 2 cans tuna in water: I prefer solid white albacore for larger flakes that hold up beautifully in the salad
• 1/4 cup mayonnaise: Real mayo makes all the difference here, though you can swap half for Greek yogurt if youre watching calories
• 1 tablespoon Dijon mustard: Adds just enough sharpness to cut through the rich cheese and mayo
• 1 celery stalk, finely chopped: Essential for that satisfying crunch in every bite
• 2 tablespoons red onion, finely chopped: Soak the chopped onion in cold water for ten minutes to tame the bite if you are sensitive
• 1 tablespoon fresh parsley, chopped: Brightens up the entire dish with a fresh herbal note
• 1 teaspoon lemon juice: Fresh lemon juice wakes up all the other flavors
• Salt and black pepper: Dont be shy with the pepper, it creates a lovely warmth against the mild tuna
• 4 slices hearty bread: Sourdough holds up best under the weight of toppings and develops the most beautiful golden crust
• 4 slices tomato: Adds a juicy element that prevents the sandwich from feeling too heavy
• 1 cup shredded cheddar cheese: Sharp cheddar provides the best flavor punch, but gruyère makes it feel fancy
• 2 tablespoons unsalted butter, softened: Buttering the bread before the first broil creates that irresistible crunch

Instructions

Preheat your broiler:

Move your oven rack to the upper middle position so the sandwiches will brown evenly without burning

Mix the tuna salad:

Combine tuna, mayonnaise, Dijon, celery, onion, parsley, and lemon juice until everything is evenly distributed

Prepare the bread:

Butter one side of each slice and place them buttered side up on a baking sheet, watching them like a hawk as they toast under the broiler

Assemble the melts:

Flip the toasted bread, mound tuna salad on each slice, add a tomato slice, and blanket everything generously with cheese

Broil until bubbly:

Return to the oven for 3 to 5 minutes until the cheese is melted and starting to turn golden in spots

Save

These sandwiches have become my go-to when friends drop by unexpectedly. Something about the combination of warm comfort food and casual presentation makes everyone relax instantly.

Cheese Choices

While cheddar creates the classic version, I have fallen in love with using gruyère when I want something more sophisticated. The way it melts into a velvety blanket instead of forming distinct pools of oil is absolutely gorgeous.

Make It Your Own

My version now includes a tiny pinch of smoked paprika in the tuna salad, which adds this mysterious depth that keeps people guessing. A friend of mine swears by adding chopped cornichons for extra brine and crunch.

Serving Suggestions

I have learned that serving these alongside a simple green salad with a vinaigrette cuts through the richness beautifully. A few pickles on the plate provide the perfect acidic contrast to the warm, cheesy sandwich.

• A cup of tomato soup turns this into an ultimate comfort meal
• Crisp potato chips add an extra layer of texture satisfaction
• Cold beer or a crisp white wine balances the warm, rich flavors perfectly

Save

There is something universally comforting about a tuna melt that makes everything feel like it will be okay. Enjoy every warm, crispy, cheesy bite.

Questions & Answers

→ What type of cheese works best?

Sharp cheddar delivers the most flavor, but Swiss adds nutty depth while Gruyère offers exceptional melting qualities. Pepper jack brings gentle heat for those who enjoy a kick.

→ Can I make this ahead?

Prepare the tuna salad up to 24 hours in advance and store chilled. Assemble and broil just before serving for optimal texture and warmth.

→ What bread should I use?

Sturdy sourdough holds up beautifully under broiling. Whole grain adds nutty flavor while ciabatta creates an extra crispy foundation.

→ How do I prevent soggy bread?

Lightly toasting the buttered bread before adding toppings creates a barrier. Avoid overloading with wet ingredients and broil promptly after assembly.

→ Can I use fresh tuna instead?

Grilled or seared fresh tuna works beautifully. Season steaks with salt and pepper, cook to medium-rare, then flake and mix with the other salad ingredients.