Tuna Melt

tunameltsandwich The tuna melt is an American classic and there are nearly as many ways to make it as there are American families. This recipe is for closed tuna melt skillet sandwiches, but you could certainly change it up and make paninis or baked open-face sandwiches. The ingredients are adaptable as well. Use your favourite melting cheese and feel free to change the tuna salad ingredients. Omit the onion or replace it with minced bell pepper or more celery. Instead of sliced tomato, top it off with slices of roasted red pepper. The bread is easy-use what you like. You could even assemble your tuna sandwiches on savoury slices of French toast.

2 (5 oz) can tuna
⅓ cup mayonnaise
1 tsp. Dijon mustard
3 Tbsp. red onion, finely chopped
3 Tbsp. celery, finely chopped
3 Tbsp. fresh parsley, finely chopped
1 Tbsp. lemon juice, freshly squeezed or pickle juice
1 Tbsp. fresh dill, chopped
⅛ tsp. black pepper, freshly ground
1 large tomato, thinly sliced into 8 slices
6 oz cheddar cheese, freshly shredded (1½ cups, or about 8 thin slices of cheddar or American cheese)
8 slices bread
3 Tbsp. butter, softened

Drain the tuna and transfer it to a medium bowl.

Add the mayonnaise, Dijon mustard, red onion, celery, parsley, lemon juice, dill and pepper to the tuna, stirring until well blended.

Spread the tuna mixture onto a slice of bread. Top with 2 slices of tomato and about ¼ cup of the cheese (or 1-2 slices).

Place another slice of bread on top of the cheese layer and carefully spread about 1 tsp. of the butter over top. Repeat with the remaining bread, tuna, tomato slices and cheese.

Heat a skillet over medium. Place 1 or 2 sandwiches in the pan, buttered side down. Butter the top piece of bread and cook for about 4-6 minutes or until the bottom is golden brown. Carefully turn the sandwich over and continue to cook for 4 or 5 minutes to brown the other side. Repeat with the remaining sandwiches.

Slice the sandwiches and serve with potato chips or fries and dill pickle slices.

Makes 4 servings.

Cook’s Notes:

To save time, make the tuna salad mixture up to 1 day in advance.
When buttering bread to be grilled, make sure to cover the entire surface of the bread.
To Serve: For a satisfying lunch or dinner, serve tuna melt sandwiches with crispy potato chips, tortilla chips, or fries, or offer a cup of soup or salad with them.
What's the Best Bead for Tuna Melts? The best bread for a tuna melt is the bread you normally use for sandwiches. White bread is classic, but rye bread, whole wheat, sourdough, or a rustic artisan-style bread are excellent options. If you're making an open-face tuna melt, you might choose a thicker slice of bread or English muffins
Can You Reheat a Tuna Melt Sandwich? While a tuna melt sandwich is best when it's freshly made, leftovers may be reheated in a 350 F oven until the sandwich is warm and the cheese is melted.
What Is a Good Side To Serve With a Tuna Melt? Potato chips or French fries are excellent choices. A tuna melt sandwich also pairs well with a tossed salad, coleslaw, tomato soup, or sweet potato fries.
Sheet Pan Tuna Melt Sandwiches: Closed Tuna Melt Sandwiches: Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8) and lightly grease a sheet pan. Arrange the sandwiches on the sheet pan, butter side down. Butter the top of the sandwiches. Place the pan in the oven and bake for about 4-5 minutes. Flip them over and bake for about 4-5 minutes longer.
Open-Face Tuna Melts: Heat the oven to 450°F (230°C/210°C fan, Gas Mark 8) and lightly grease a sheet pan. Butter 4 thick slices of bread and place them, butter-side down, on a sheet pan. Top the bread with a layer of cheese, a layer of tuna, 2 tomato slices and another layer of cheese. Bake in the preheated oven until the cheese is melted.

Variations:

Add 1-2 tsp. of chopped dill pickle or dill relish to the tuna mixture.
Add 1 finely chopped or grated hard-boiled eggs to the tuna mixture.
Replace the cheddar cheese with Swiss cheese, fontina, Monterey Jack, or pepper jack cheese.
For delicious tuna paninis, cook the tuna melt in a panini press for about 3-4 minutes.
For a little "zing," add a layer of 2 or 3 pickled jalapeño rings to each sandwich.