Tuna Melt Sandwich 5 ★

18 min | easy | high-protein

Two toasted tuna melt sandwich halves stacked on a white plate, showing tuna salad and melted cheddar between grilled white bread, served with ridged potato chips on the side.

Published Jul 3, 2025

Prep Time	Cook Time	Total Time
10 min	8 min	18 min

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Introduction

This classic tuna melt sandwich is creamy, cheesy, and perfectly toasty, with just the right amount of tang from Dijon and relish.

It’s an easy, budget-friendly lunch or light dinner that tastes like pure comfort food.

The tuna salad comes together in minutes, then melts under sharp cheddar for a golden, gooey, diner-style sandwich at home.

Two grilled tuna melt sandwich halves stacked on a white plate, showing creamy tuna salad and melted cheddar between golden, grill-marked white bread, served with ridged potato chips.

How to Make Tuna Melt Sandwich

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Mix the tuna salad

Drain the tuna very well so the filling stays thick and not watery.
In a medium bowl, add tuna, mayonnaise, Dijon, garlic powder, salt, pepper, and sweet relish.
Stir with a fork until the tuna breaks into small flakes and everything looks evenly combined.
Taste and adjust the seasoning with a pinch more salt or pepper, if needed.
Assemble the sandwiches

Lay the bread slices on a cutting board and spread the softened butter on one side of each slice.
Flip the bread so the unbuttered sides face up, then place a slice of cheddar on two slices.
Divide the tuna mixture evenly over the cheese, then top with the remaining cheese slices.
Close the sandwiches with the remaining bread, keeping the buttered sides facing out.

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Toast until melty and golden

Heat a large nonstick or cast-iron skillet over medium heat for one to two minutes.
Place the sandwiches in the skillet and cook until the first side is golden, about three to four minutes.
Flip carefully and cook until the second side is golden and the cheese is fully melted, about three more minutes.
Move the sandwiches to a board, let them rest one minute, then slice and serve warm.

Two grilled tuna melt sandwich halves stacked on a white plate, showing creamy tuna filling and melted cheddar between toasted white bread with grill marks; ridged potato chips on the side.

Substitutions

Mayonnaise -> plain Greek yogurt: Use full-fat Greek yogurt for a lighter, tangy filling that still tastes creamy and satisfying.
White bread -> sourdough or whole-wheat sandwich bread: Sourdough gives a toasty, slightly chewy bite, while whole-wheat bread adds nuttiness and a bit more structure.
Sharp cheddar -> Swiss or provolone cheese: These cheeses melt very smoothly and give a slightly milder flavor that pairs well with the tangy tuna mixture. Smoked gouda adds a fun, slightly smoky twist.

Tips

Drain the tuna very well: Press the tuna against the can with the lid or a fork so extra liquid does not water down the filling.
Use moderate heat for crisp bread: Medium heat gives you time to brown the bread while the cheese melts fully without burning the outside.
Layer cheese on both sides: Cheese under and over the tuna acts like glue, which keeps the filling from spilling out as it melts.
Make the tuna salad ahead: You can mix the tuna filling up to one day ahead and keep it chilled for quick sandwiches later.
Finish with a quick broil, if needed: If the bread is browned but the cheese is slow to melt, slide the sandwiches under a broiler for one minute.

Nutrition Facts ^*

Energy	677	kcal
Protein	43	g
Total Fat	41	g
Carbohydrates	35	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep the bread from burning before the cheese melts?: Lower the burner to medium-low heat and cook a little longer so the heat reaches the center more gently. You can also cover the skillet loosely to trap some heat and help the cheese melt faster.
My tuna mixture tastes bland, what should I add?: Add a small pinch of salt first, then a squeeze of lemon juice or extra Dijon for more brightness.
Can I bake the tuna melts instead of using a skillet?: Yes, assemble the sandwiches and bake on a sheet pan at 400°F until browned and melty, about ten minutes. Flip halfway for more even browning on both sides.
Can I use tuna packed in water instead of olive oil?: Yes, but the filling may taste a bit leaner, so you might want a touch more mayonnaise. Pat the tuna dry with paper towels to remove extra moisture before mixing.

Serving Suggestions

For a diner style moment, serve these tuna melts with kettle chips, crunchy pickles, and a simple tomato salad.

If you enjoy heat, add sliced jalapeños or a swipe of hot sauce to the filling for a bold kick.

Leftovers also taste great reheated open-faced in the oven with a fresh tomato slice on top for extra juiciness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Marilyn Walker, New York: My family likes the tuna drained really well.The taste is very good. — 5 ★

Eunice: Glad it tasted good, Marilyn!
Susan, Louisville: Pretty good! Got nice and crispy on the outside and I served it with some kettle chips and pickles. I used tuna in water so I added a little extra mayo but otherwise followed directions. Next time I would cut back on the relish a bit, maybe 1 Tbsp, but otherwise no changes. Makes plenty!! — 5 ★

Eunice: Glad it worked, Susan, and 1 Tbsp relish sounds perfect!
Barbara, Toronto, Canada: Such a nice, diner-style sandwich! The tuna filling was nice and not watery at all, and the cheddar got perfectly melty with a golden crisp outside. Adding a little extra Dijon next time for even more zing — 5 ★

Eunice: Happy it hit the spot, Barbara! If you want more zing next time, bump up the Dijon a touch and taste the tuna mixture before assembling so it stays balanced.