Tuna Melt with Melted Cheese (Printable Version)
Crispy grilled sandwich with creamy tuna, melted cheese, and golden buttered bread.
# What You Need:
→ Tuna Salad
01 - 1 (5 oz) can tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 small celery stalk, finely diced
05 - 1 tablespoon red onion, finely diced
06 - Salt and black pepper to taste
→ Sandwich Assembly
07 - 4 slices sandwich bread (white, whole wheat, or sourdough)
08 - 1 tablespoon butter, softened
09 - 4 slices Swiss or cheddar cheese
10 - 2 slices tomato (optional)
# Directions:
01 - In a mixing bowl, combine drained tuna, mayonnaise, Dijon mustard, diced celery, and red onion. Mix thoroughly until well incorporated. Season to taste with salt and freshly ground black pepper.
02 - Spread softened butter evenly on one side of each bread slice. Ensure complete coverage to promote even browning during grilling.
03 - On the unbuttered side of two bread slices, distribute half the tuna salad mixture on each, spreading to the edges. Layer with tomato slices if desired, then top each with 2 cheese slices. Cover with remaining bread slices, buttered sides facing outward.
04 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3–4 minutes per side, applying gentle pressure with a spatula. Cook until bread achieves golden brown coloration and cheese is completely melted.
05 - Remove from heat and slice each sandwich diagonally in half. Serve immediately while hot and cheese remains melted.
# Expert Advice:
01 -
- Ready in under 20 minutes from pantry staples you probably already have
- That perfect crunch of buttery bread giving way to warm, cheesy tuna salad magic
- Endlessly customizable with whatever cheese and extras you love
02 -
- Medium heat is crucial, too high and your bread burns before the cheese melts
- Pressing gently while cooking helps everything melt together evenly
- Letting the sandwich rest briefly prevents all that cheese from oozing out when you cut it
03 -
- Drain your tuna really well, pressing down to remove excess water so your sandwich isn't soggy
- Room temperature ingredients melt together better than cold ones
- A lid on your skillet for the last minute helps ensure perfectly melted cheese