Tuna Melt Open-Faced Sandwich

The smell of broiling cheese takes me back to my first apartment, where the oven door had to be propped shut with a folded piece of cardboard. Every tuna melt I made felt like a victory against that temperamental kitchen, and somehow the imperfect ones tasted the best.

My dad used to make these on Sunday afternoons when Mom was at work, burning at least three batches before getting the broiler timing right. Wed stand in the kitchen eating the mistakes straight off the baking sheet, cheese stretching between our fingers.

Ingredients

• Tuna in water: Drained thoroughly but not squeezed dry, keeping just enough moisture for a creamy salad
• Mayonnaise: The binding agent that brings everything together into something silky and cohesive
• Dijon mustard: Adds a sharp brightness that cuts through the rich cheese and mayonnaise
• Celery: Finely chopped for those little crunchy moments throughout every bite
• Red onion: Provides a mild bite that mellows beautifully under the broiler
• Fresh parsley: Optional but worth it for little flecks of fresh flavor throughout
• Lemon juice: Just enough to wake up all the other ingredients without making it taste citrusy
• Salt and black pepper: The essential seasoning that transforms canned tuna into something special
• Hearty bread: Sourdough or whole wheat that can hold up to the weight of all those toppings
• Tomato slices: Fresh and juicy, creating a cool layer against the hot cheesy topping
• Shredded cheddar cheese: Or Swiss or Gruyère, anything that melts into a golden blanket
• Unsalted butter: Softened so it spreads easily, helping the bread toast to golden perfection

Instructions

Get your broiler ready:

Preheat your oven broiler or set a toaster oven to broil, adjusting the rack to the upper middle position.

Mix the tuna salad:

In a medium bowl, combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and pepper until everything is well distributed.

Toast the bread:

Lay bread slices on a baking sheet, spread butter lightly on one side, and broil buttered side up for 1 to 2 minutes until golden.

Assemble the sandwiches:

Turn slices over so toasted side faces down, spread tuna salad evenly, top with tomato slices, and sprinkle generously with cheese.

Melt until golden:

Return to the broiler for 3 to 5 minutes, watching closely until cheese bubbles and edges turn golden brown.

Let them rest briefly:

Remove from oven and let cool for just a minute or two before serving, giving the cheese time to set slightly.

Pin it

These became my go-to dinner during graduate school, eaten while standing at the counter and reading textbooks. Something about that combination of hot cheese and cool tomato made even the longest study sessions feel manageable.

Making It Your Own

I have found that adding a pinch of smoked paprika or a few dashes of hot sauce to the tuna salad creates a completely different experience, one that feels a little more sophisticated without losing the comfort factor.

Cheese Choices

While cheddar is classic, Gruyère adds a nutty depth that feels special, and pepper jack brings a gentle heat that pairs beautifully with the cool tomato layer underneath.

Lighter Options

Swapping half the mayonnaise for Greek yogurt creates a lighter version that still feels creamy and satisfying, perfect for when you want all the comfort without quite so much richness.

• Try mixing different shredded cheeses for a more complex flavor profile
• Add a handful of arugula under the tomato for a peppery fresh bite
• Serve with pickles on the side to cut through the richness

Pin it

Some recipes are just meant to be eaten standing up by an open oven door, cheese still bubbling, while someone you love waits for their turn.

Frequently Asked Questions

→ What type of bread works best for a tuna melt?

Hearty breads like sourdough or whole wheat hold up well under the broiler and won't get soggy from the tuna salad. Their sturdy texture supports the toppings while developing a satisfying crunch when toasted.

→ Can I make tuna melts ahead of time?

Prepare the tuna salad up to 24 hours in advance and store it refrigerated. Assemble and broil the sandwiches just before serving for the best texture and flavor. Pre-assembled sandwiches can become soggy.

→ What cheese melts best for tuna melts?

Cheddar offers excellent flavor and melting properties. Swiss, Gruyère, or mozzarella also work beautifully. For extra kick, try pepper jack or a blend of multiple cheeses.

→ How do I prevent the bread from burning under the broiler?

Watch closely during the final 2-3 minutes of broiling, as broilers vary in intensity. Keep the oven rack at least 6 inches from the heat source and check every minute after the cheese begins to melt.

→ Can I make a lighter version of tuna melt?

Substitute half the mayonnaise with Greek yogurt for reduced fat and added protein. Use less cheese or a reduced-fat variety. Choose whole grain bread for extra fiber and nutrients.

→ What sides pair well with tuna melts?

A crisp green salad with vinaigrette cuts through the richness. Pickles, coleslaw, or tomato soup also make excellent accompaniments. For a lighter option, serve with cucumber slices or fresh fruit.