Tuna Melt Sandwich
18 min
|
easy
Recipe by Eunice
Introduction
This is the tuna melt I actually want to eat: olive oil tuna, real mayo, a hit of Dijon and sweet relish, and sharp cheddar griddled on buttery bread till the edges go shatter crisp.
Perfect for a quick lunch or late-night fix, it is tangy, creamy, and properly seasoned so you get that New York diner satisfaction without leaving your kitchen.
Ingredients (2 servings)
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Ingredients:
- 2 cans (5 oz) tuna in olive oil, drained tuna in olive oil 2 cans (5 oz)
- 3 Tbsp mayonnaise mayonnaise 1.5 fl oz
- 1½ tsp Dijon mustard Dijon mustard 0.29 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ¼ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp sweet relish sweet relish 1 fl oz
- 4 slices white sandwich bread white sandwich bread 0.18 loaf
- 1½ Tbsp unsalted butter, softened unsalted butter 0.75 oz
- 4 slices sharp cheddar cheese sharp cheddar cheese 2.91 oz
How to Make Tuna Melt Sandwich
-
Drain and prep the tuna
Open the cans, press the lids down to squeeze out as much oil as possible, and drain well.
Reserve 1 to 2 teaspoons of the olive oil to boost the filling later if needed.
Flake the tuna with a fork so there are no dense chunks that fight the melt.
-
Mix a cohesive, well-seasoned filling
In a bowl, combine tuna, mayonnaise, Dijon, garlic powder, salt, black pepper, and sweet relish until the mixture holds together but is not soupy.
Taste and adjust salt and pepper, then add a splash of the reserved tuna oil if you want extra richness and gloss.
-
Butter the bread and build
Spread the softened butter edge to edge on one side of each bread slice.
On the unbuttered side of two slices, place one slice of cheddar, divide the tuna mixture evenly, then top each with another slice of cheddar.
Cap with the remaining bread, buttered sides facing out, to make two sandwiches.
-
Griddle low and slow for a proper melt
Preheat a cast-iron skillet or griddle over medium-low heat for 2 to 3 minutes.
Place the sandwiches in the pan and cook until the bottom is deeply golden, about 3 to 4 minutes, pressing lightly with a spatula for even contact.
Flip, cover the pan with a lid to trap heat, and cook another 3 to 4 minutes until the cheese is fully melted and the second side is crisp.
-
Rest, slice, and serve
Transfer to a board and rest 1 minute so the cheese settles and the bread stays shatter-crisp.
Slice diagonally and serve hot with your favorite pickles or chips.
Substitutions
- Cheddar -> Pepper jack or Swiss
- Pepper jack adds a spicy kick and melts creamy, giving the sandwich swagger, while Swiss brings nutty sweetness and great stretch without overpowering the tuna.
- White bread -> Sourdough or rye
- Sourdough crisps beautifully and adds tang that balances the relish, while rye brings subtle caraway notes that play well with the Dijon and garlic.
- Mayonnaise -> Greek yogurt with a drizzle of olive oil
- Greek yogurt keeps it creamy but lighter, and a bit of olive oil restores the lush mouthfeel so the filling stays smooth instead of chalky.
Tips
- Get the tuna dry for crisp bread
- Squeeze out excess oil so the filling does not steam the bread, which keeps the crust crackly instead of soggy.
- Cheese on both sides is insurance
- Layering cheese under and over the tuna acts like edible glue, shielding the bread from moisture while guaranteeing a full melt.
- Control the heat like a pro
- Use medium-low heat and a lid after flipping so the cheese melts through before the crust over-browns.
- Grate or warm the cheese for speed
- Grated cheese melts faster and more evenly, or let the slices sit at room temp while you mix the tuna so they soften.
- Fix a wet mix fast
- If the filling feels loose, stir in a spoon of panko or crushed crackers and a pinch more mayo to bind without drying it out.
- Open-face broil option
- For extra toasty cheese, build the sandwiches open-face and broil on a sheet pan until bubbly, then cap and griddle briefly to finish the crust.
Nutrition Facts *
| Energy | 573 | kcal |
|---|---|---|
| Protein | 39 | g |
| Total Fat | 39 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My tuna salad is watery. What did I do wrong?
- It was not drained enough or the relish added too much liquid. Press the tuna dry, blot with a paper towel, and use relish without excess brine or add panko to absorb moisture.
- The bread browns before the cheese melts. How do I fix this?
- Lower the heat, cover the pan to trap heat, and use room-temp or grated cheese so it melts faster without scorching the bread.
- Can I use water-packed tuna instead of tuna in oil?
- Yes, but add an extra teaspoon of olive oil or a little more mayo so the filling stays supple and not chalky.
- Can I make the tuna mixture ahead of time?
- Yes, mix it up to 2 days ahead and refrigerate in a glass container, then assemble and griddle just before serving for best texture.
- How do I add veggies without making it soggy?
- Stir in finely diced celery and red onion and keep tomatoes as a post-griddle add-on after patting them dry so the crust stays crisp.
- What if I do not have a lid for the pan?
- Tent the sandwiches loosely with foil or invert a metal bowl over them to trap heat and help the cheese melt evenly.
Serving Suggestions
This sandwich loves a few dashes of hot sauce in the filling and a sprinkle of smoked paprika on the bread before griddling for a little swagger.
Serve with a sharp dill pickle and tomato soup, or pair it with a crisp salad and a lemony seltzer for that clean, New York lunch energy.
More pairings:
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