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Crack the Code of the Ultimate Tuna Melt Sandwich!

Tuna Melt Sandwich – Two Ways

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  • Author: Teri Turner
  • Yield: 2 sandwiches
  • Category: Sandwiches
  • Method: Griddled
  • Cuisine: American

Description

Tuna melt sandwiches are perfect for any occasion and Teri has two ways to make them! Baked or cooked on the griddle, we can’t get enough!


Ingredients

  •   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
  •   Kosher salt
  •   Freshly ground black pepper
  •   4 tablespoons finely chopped giardiniera
  •   4 slices of sourdough or 2 baguettes (or 1 long baguette cut into two), regular or gluten free
  •   4 ounces cheddar cheese
  •   2 tablespoons unsalted butter or olive oil, depending on the method
  •  Baby romaine lettuce
  •  Pickle slices
  •  Marinated Red Onions

Instructions

Griddled Instructions

  1.   Make sure the tuna is drained well and almost dry. Using your hands, crumble the tuna in a medium bowl, leaving some bigger and some smaller pieces.
  2.   Add the finely chopped vegetables. Large chunks are not going to work.
  3.   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 desired. Stir in the giardiniera. Cover and refrigerate.
  4.   Build your sandwich by assembling a slice of bread, topping it with a generous amount of the tuna mixture, two ounces of cheese on top, and closing with a second slice of bread. Repeat with the other sandwich.
  5.   In a heavy pan over medium heat, melt two tablespoons of butter. Add the sandwiches, cheese side up, and fry until brown and crispy, about 6 minutes. Flip and fry for about 5 minutes until brown and crispy. If they are browning too fast, turn the heat down to medium-low. With a spatula remove your sandwiches and plate.
  6.   Open the sandwiches and add lettuce, pickles, and marinated onions. Cut in half and enjoy!

Baked Baguette Instructions

  1.   Preheat the oven to 400°F.
  2.   Make sure the tuna is drained well and almost dry. Using your hands, crumble the tuna in a medium bowl, leaving some bigger and some smaller pieces.
  3.   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 desired. Stir in the giardiniera. Cover and refrigerate.
  4.   Slice your baguettes in half lengthwise, but keep the two halves still attached so that they open like a book. Brush the cut sides with a little olive oil and put them on a baking sheet in the oven. Toast until lightly browned, about 5 minutes.
  5.   Take the bread out of the oven, and add a generous amount of the tuna mixture on one half and 2 ounces of cheese on the other. Return them to the oven until the cheese melts, 5-8 minutes.
  6.   Take the sandwiches out of the oven and place each on a plate. Stuff the sandwiches with lettuce, pickles, and marinated red onions.
  7.   Close the sandwiches, cut them in half, serve, and enjoy!

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 1658
  • Sugar: 19.8 g
  • Sodium: 4114.4 mg
  • Fat: 75.9 g
  • Carbohydrates: 158.1 g
  • Protein: 85 g
  • Cholesterol: 200.9 mg