Best Tuna Melt Sandwich
This classic tuna melt sandwich combines creamy tuna salad with gooey melted cheese and crisp, buttery toasted bread. Ready in about 15 minutes for a quick, comforting lunch or dinner.
Equipment
- Large mixing bowl
- Fork
- Can opener
- Measuring spoons
- Butter knife or spreading knife
- Skillet or griddle
- Spatula
- cutting board
- Knife
Ingredients
- 2 cans albacore tuna in water 5 oz each, drained very well
- 1/4 cup mayonnaise
- 2 tbsp celery finely diced
- 1 tbsp red onion finely diced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
- 4 slices American cheese or cheddar/Swiss
- 4 English muffins split (or 4 slices sandwich bread)
- 2 tbsp butter softened
Instructions
- Drain the tuna very well (press out extra liquid with a fork). Add tuna to a mixing bowl and break it up with a fork.
- Add mayonnaise, diced celery, diced red onion, Dijon mustard, and lemon juice. Mix until creamy. Season with salt and black pepper to taste.
- Butter one side of each English muffin half (or bread slice). Heat a skillet or griddle over medium heat.
- Place 2 halves butter-side down in the skillet. Top each with 1 slice of cheese, half the tuna salad, then another slice of cheese. Close with remaining bread halves, butter-side up.
- Cook 3–4 minutes until the bottom is golden. Flip carefully, press lightly, and cook 3–4 minutes more until the second side is golden and the cheese is melted.
Notes
Bread tip: medium heat prevents burning before the cheese melts. Cheese options: American melts best, but cheddar or Swiss are great too. Make-ahead: tuna salad can be made up to 1 day ahead and refrigerated; assemble and cook fresh. Storage: leftover tuna salad keeps refrigerated up to 3 days.
Nutrition
Calories: 610kcal | Protein: 40g | Saturated Fat: 13g | Cholesterol: 135mg | Sodium: 1050mg