Tuna Melt Open-Faced Sandwich (Print Version)

Crispy bread topped with seasoned tuna salad, tomatoes, and melted cheese broiled to golden perfection.

# 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 shredded cheddar cheese
12 - 2 tablespoons unsalted butter, softened

# How-To Steps:

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 with toasted side down. Spread tuna salad evenly over each slice. Top with tomato slice, then sprinkle generously with shredded cheese.
05 - Return baking sheet to broiler. Cook for 3-5 minutes, watching carefully, until cheese melts completely and edges turn golden brown.
06 - Remove from oven. Allow to cool slightly before serving warm.

# Expert Suggestions:

01 -
  • Its the perfect solution when you want something substantial but only have fifteen minutes and pantry staples
  • The combination of warm tuna salad and melted cheese creates that nostalgic diner feeling right at home
02 -
  • The transition from perfectly melted cheese to burned can happen in under thirty seconds, so stand right by the oven during that final broil
  • Letting the melts rest for about two minutes after broiling prevents the molten cheese from sliding off when you take that first bite
03 -
  • Room temperature tuna mixes more evenly with the other ingredients, so let it sit out while you prep your vegetables
  • Shred your own cheese from blocks instead of using pre shredded cheese, which melts so much better due to the lack of anti caking agents
Go Back