Tuna Salad Melt Sandwich
Sandwich Week is still going strong and here is our new Tuna Salad Melt Sandwich! This classic is a classic for good reason. It’s so simple to make but is so freaking tasty. We kept it simple with this sandwich, but added a few things to make it a little more special.
How to Make A Tuna Salad Melt Sandwich
Of course, a delicious tuna melt starts with good tuna. Pick up your favorite cans of tuna in spring water and get ready to start assembling. Drain and dry the tuna and place it in a bowl. Add in your finely chopped celery and onion. Combine it with the mayo and mustard and mix it altogether. Salt and pepper as needed to taste and then refrigerate it.
When you are ready to eat your Tuna Melt, toast up four slices of bread if you’re making two sandwiches. On two slices of bread, scoop the tuna and add your choice of cheese on top. Return those two slices to the oven for another five minutes or so. You don’t want to cook it, but you want warm it and get your cheese nice and melted.
When it’s out of the oven, add your lettuce, salt, and pickles, and close the sandwiches with the other two piece of bread. And that’s it! You are ready to enjoy your Tuna Salad Melt.
More Sandwiches to Enjoy
If the Tuna Melt leaves you craving even more sandwiches, don’t worry; we’ve got you covered! You can check out our Winter BLT, the French Dip, or our Whole30 Lettuce Wrap. Not to mention I’ve got tons of sandwiches throughout the blog!
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I am so excited about this Tuna Melt. We’ve added our own take on this quick and easy classic that is perfect for a fast lunch or weeknight dinner!
2 (5-ounce) cans solid white albacore tuna in spring water, drained well
½ cup finely chopped celery
½ cup finely chopped onion
2 tablespoons finely chopped chives
½ cup mayonnaise
½ teaspoon yellow mustard
Freshly ground black pepper
2 tablespoons finely chopped giardiniera
4 slices of your favorite white bread
4 slices mozzarella or white cheddar cheese
Baby romaine lettuce
Preheat oven to 350°F.
Make sure tuna is drained well and almost dry. Using your hands, crumble the tuna in a bowl, leaving some bigger and some smaller pieces.
Add the finely chopped vegetables. Large chunks are not going to work. Add the mayonnaise and the mustard and mix well. Add a pinch of salt and pepper to taste. Feel free to add more mayonnaise if needed. Stir in the giardiniera. Cover and refrigerate.
Place the bread slices on a baking sheet and toast lightly in the oven, for 3 to 5 minutes. Remove 2 slices of the bread from the baking sheet and set aside. Scoop tuna onto the two remaining pieces of bread. Top off with the cheese slices and return to the oven until the cheese melts completely, 5 to 8 minutes.
Remove from the oven and add the lettuce, a sprinkle of salt and the pickles. Close each sandwich with the previously removed slices and enjoy!
Keywords: tuna melt